naa a22 4500 510725910 CHVBK 20180411082935.0 cr unu---uuuuu 180411e20131001xx s 000 0 eng 10.1007/s11947-012-0923-5 doi (NATIONALLICENCE)springer-10.1007/s11947-012-0923-5 High-Pressure Treatment and Freezing of Raw Goat Milk Curd for Cheese Manufacture: Effects on Cheese Characteristics [Elektronische Daten] [Antonia Picon, Rocío Alonso, Pilar Gaya, Manuel Nuñez] High-pressure treatment of raw goat milk curd was investigated as an alternative to thermal treatment of milk in cheese manufacture, and curd freezing as a procedure to surmount the seasonality of goat milk production. Experimental cheeses were made by mixing (70:30) fresh cow milk curd with frozen curd from pasteurized goat milk (PGC), frozen curd from raw goat milk (RGC), or frozen pressurized curd from raw goat milk (PRGC). Control cheese was made from a mixture (70:30) of pasteurized cow and goat milk. RGC cheese showed the highest counts of staphylococci, Gram-negative bacteria and coliforms, whereas PRGC cheese had maximum aminopeptidase activity, esterase activity, and overall proteolysis. Control cheese exhibited the highest dry matter content and peptide levels, the lowest concentration of free amino acids, the highest concentration of volatile compounds such as free fatty acids, alcohols and esters, and the firmest texture. Differences in sensory characteristics between experimental and control cheeses were of minor importance. High-pressure treatment of curd allowed the production of cheese of bacteriological quality similar to that of control cheese made using pasteurized milk, while curd freezing did not alter the sensory characteristics of experimental cheeses with respect to control cheese. Springer Science+Business Media, LLC, 2012 High pressure nationallicence Frozen curd nationallicence Goat milk nationallicence Cheese nationallicence Volatiles nationallicence Flavor nationallicence Picon Antonia Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040, Madrid, Spain aut Alonso Rocío Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040, Madrid, Spain aut Gaya Pilar Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040, Madrid, Spain aut Nuñez Manuel Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040, Madrid, Spain aut Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2820-2830 1935-5130 6:10<2820 2013 6 11947 https://doi.org/10.1007/s11947-012-0923-5 text/html Onlinezugriff via DOI 1 research-article jats NATIONALLICENCE 856 40 https://doi.org/10.1007/s11947-012-0923-5 text/html Onlinezugriff via DOI NATIONALLICENCE 700 1- Picon Antonia Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040, Madrid, Spain aut NATIONALLICENCE 700 1- Alonso Rocío Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040, Madrid, Spain aut NATIONALLICENCE 700 1- Gaya Pilar Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040, Madrid, Spain aut NATIONALLICENCE 700 1- Nuñez Manuel Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, 28040, Madrid, Spain aut NATIONALLICENCE 773 0- Food and Bioprocess Technology Springer US; http://www.springer-ny.com 6/10(2013-10-01), 2820-2830 1935-5130 6:10<2820 2013 6 11947 Metadata rights reserved Springer special CC-BY-NC licence nationallicence BK010053 XK010053 XK010000 NATIONALLICENCE NATIONALLICENCE NL-springer