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Hard cheese structure after a high hydrostatic pressure treatment at 50 MPa for 72 h applied to cheese after brining

Abstract:

High hydrostatic pressure (HHP) treatment (50 MPa for 72 h) on cheese in the early stages of ripening produced changes in primary proteolysis during the treatment. From the analysis of protein solubilised using bond breaking agents, it was concluded that the incidence of hydrophobic and hydrogen bonds in treated cheeses was reduced after high pressure treatment. Solute diffusion was improved by pressure as salt distribution was enhanced in HHP cheeses. Water was bound more strongly in pressurised cheese compared to the untreated control cheese. The curves of the stress relaxation test were evaluated after modelling of experimental records according to two different models. The mechanical Maxwell model has the drawback of being non-linear and gave no more information than the alternative model evaluated. Cheese texture became more fluid-like.