Title: Proteolysis of a high-pressure-treated smear-ripened cheese
Authors: Messens, Winy ×
Foubert, Imogen
Dewettinck, Koen
Huyghebaert, André #
Issue Date: 2000
Publisher: Volkswirtschaftlicher verlag
Series Title: Milchwissenschaft-milk science international vol:55 issue:6 pages:328-332
Abstract: The possibility of accelerating the ripening of Pere Joseph (PJ) by high pressure (HP) treatment (50 MPa for 8 h) was investigated. The increased pH caused by HP treatment possibly has resulted in a higher amount and/or activity of the proteolytic enzymes of Brevibacterium linens and in a higher activity of the peptidases of the starter culture leading to an accelerated proteolysis near the rind. Diffusion towards the centre of small peptides and amino acids formed at the rind possibly also led to higher levels of 12% TCA-SN/TN and FAA near the centre of HP-treated PJ.
ISSN: 0026-3788
Publication status: published
KU Leuven publication type: IT
Appears in Collections:Microbial and Molecular Systems, Campus Kulak Kortrijk
Interdisciplinary Research Facility Life Sciences, Campus Kulak Kortrijk
× corresponding author
# (joint) last author

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