Milchwissenschaft-milk science international vol:56 issue:4 pages:201-204
The possibility of accelerating the ripening of Paillardin, a white mould-ripened cheese, by high pressure (HP) treatment (50 MPa for 8 h) was investigated. Proteolysis was evaluated near the rind and at the centre by means of pH 4.6 soluble nitrogen (pH 4.6-SN), trichloroacetic acid soluble nitrogen (TCA-SN), and free amino acids. It was found that the levels of pH 4.6-SN and TCA-SN were especially enhanced near the ri nd. This is possibly due to an increased pH caused by HP treatment of the cheese, which could have resulted in a higher action of the metalloproteinase of Penicillium camemberti leading to an accelerated proteolysis near the rind. In addition to this pH effect, weakening of hydrophobic interactions might also have led to an increased exposure of susceptible bonds that are cleavable by enzymes of P. camemberti.