Skip to main content
Springer Nature Link
Log in

Effect of High Pressure Processing on the Lipolysis, Volatile Compounds, Odour and Colour of Cheese Made from Unpasteurized Milk

  • Original Paper
  • Published:
Food and Bioprocess Technology Aims and scope Submit manuscript

Abstract

Cheeses made from unpasteurized milk were high pressure processed (HPP) for 14 or 21 days after manufacture at 400 or 600 MPa, in order to prevent excessive accumulation of flavour compounds, in particular free fatty acids (FFA) and volatile compounds (VC). They were compared with untreated control cheese throughout a 240-day period. On day 60, cheeses treated at 400 MPa had esterase activity values 57.1–58.0 % lower than control cheese while cheeses treated at 600 MPa had values 82.3–82.8 % lower, with no significant differences between total FFA concentrations of cheeses. However, on day 240, total FFA concentrations were 6.5–9.0 % lower in 400 MPa cheeses than in control cheese and 15.0–16.9 % lower in 600 MPa cheeses, with more marked differences for short-chain FFA and less marked for hexadecanoic and octadecanoic acids. Fifty-two of the 70 VC found in cheese were significantly influenced by HPP. On day 240, total alcohols reached the highest levels in control and 400 MPa cheeses, total aldehydes, ketones and hydrocarbons in 600 MPa cheeses, and total sulphur compounds in 400 and 600 MPa cheeses. Levels of total volatile acids, esters, ethers, benzenic compounds and terpenoids in 240-day cheese were not affected by HPP. Odour quality and intensity were not significantly influenced by HPP. Higher L* values were recorded for 600 MPa cheeses and higher a* values for control and 400 MPa cheeses. Principal component analysis on the groups of volatile compounds highlighted the different evolvement of volatiles in control, 400 and 600 MPa cheeses during ripening.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Subscribe and save

Springer+
from $39.99 /Month
  • Starting from 10 chapters or articles per month
  • Access and download chapters and articles from more than 300k books and 2,500 journals
  • Cancel anytime
View plans

Buy Now

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Fig. 1
Fig. 2

Similar content being viewed by others

Explore related subjects

Discover the latest articles and news from researchers in related subjects, suggested using machine learning.

References

  • Arora, G., Cormier, F., & Lee, B. (1995). Analysis of odor-active volatiles in cheddar cheese headspace by multidimensional GC/MS/sniffing. Journal of Agricultural and Food Chemistry, 43, 748–752.

    Article  CAS  Google Scholar 

  • Ávila, M., Calzada, J., Garde, S., & Nuñez, M. (2007). Effect of a bacteriocin-producing Lactococcus lactis strain and high-pressure treatment on the esterase activity and free fatty acids in Hispánico cheese. International Dairy Journal, 17, 1415–1423.

    Article  Google Scholar 

  • Bonnarme, P., Psoni, L., & Spinnler, H. E. (2000). Diversity of L-methionine catabolism pathways in cheese-ripening bacteria. Applied and Environmental Microbiology, 66, 5514–5517.

    Article  CAS  Google Scholar 

  • Buffa, M., Guamis, B., Pavia, M., & Trujillo, A. J. (2001). Lipolysis in cheese made from raw, pasteurized or high-pressure-treated goats’ milk. International Dairy Journal, 11, 175–179.

    Article  CAS  Google Scholar 

  • Calzada, J., del Olmo, A., Picon, A., Gaya, P., & Nuñez, M. (2013). High-pressure-processing decelerates lipolysis and formation of volatile compounds in ovine milk blue-veined cheese. Journal of Dairy Science, 96, 7500–7510.

    Article  CAS  Google Scholar 

  • Calzada, J., del Olmo, A., Picon, A., Gaya, P., & Nuñez, M. (2014a). High-pressure-processing for the control of lipolysis, volatile compounds and off-odours in raw milk cheese. Food and Bioprocess Technology, 7, 2207–2217.

    Article  CAS  Google Scholar 

  • Calzada, J., del Olmo, A., Picon, A., Gaya, P., & Nuñez, M. (2014b). Effect of high-pressure processing on the microbiology, proteolysis, biogenic amines and flavour of cheese made from unpasteurized milk. Food and Bioprocess Technology. doi:10.1007/s11947-014-1406-7.

    Google Scholar 

  • Carbonell, M., Nuñez, M., & Fernández-García, E. (2002). Evolution of the volatile components of ewe raw milk La Serena cheese during ripening. Correlation with flavor characteristics. Lait, 82, 683–698.

    Article  CAS  Google Scholar 

  • Collins, Y. F., McSweeney, P. L. H., & Wilkinson, M. G. (2003). Lipolysis and free fatty acid catabolism in cheese: a review of current knowledge. International Dairy Journal, 13, 841–866.

    Article  CAS  Google Scholar 

  • Curioni, P. M. G., & Bosset, J. O. (2002). Key odorants in various cheese types as determined by gas chromatography-olfactometry. International Dairy Journal, 12, 959–984.

    Article  CAS  Google Scholar 

  • Delgado, F. J., González-Crespo, J., Cava, R., & Ramírez, R. (2012). High-pressure treatment applied throughout ripening of a goat cheese caused minimal changes on free fatty acids content and oxidation in mature cheese. Dairy Science and Technology, 92, 237–248.

    Article  CAS  Google Scholar 

  • Fernández-García, E., Carbonell, M., Gaya, P., & Nuñez, M. (2004). Evolution of the volatile components of ewes raw milk Zamorano cheese. Seasonal variation. International Dairy Journal, 14, 701–711.

    Article  Google Scholar 

  • Fernández-García, E., Carbonell, M., Calzada, J., & Nuñez, M. (2006). Seasonal variation of the free fatty acids contents of Spanish ovine milk cheeses protected by a designation of origin: a comparative study. International Dairy Journal, 16, 252–261.

    Article  Google Scholar 

  • Fox, P. F., & Wallace, J. M. (1997). Formation of flavor compounds in cheese. Advances in Applied Microbiology, 45, 17–85.

    Article  CAS  Google Scholar 

  • Garde, S., Arqués, J. L., Gaya, P., Medina, M., & Nuñez, M. (2007). Effect of high pressure treatments on the proteolysis and texture of ewes’ raw milk La Serena cheese. International Dairy Journal, 17, 1424–1433.

    Article  CAS  Google Scholar 

  • Grappin, R., & Beuvier, E. (1997). Possible implications of milk pasteurization on the manufacture and sensory quality of ripened cheese. International Dairy Journal, 7, 751–761.

    Article  Google Scholar 

  • Guillén, M. D., Ibargoitia, M. L., Sopelana, P., Palencia, G., & Fresno, M. (2004). Components detected by means of solid-phase microextraction and gas chromatography/mass spectrometry in the headspace of artisan fresh goat cheese smoked by traditional methods. Journal of Dairy Science, 87, 284–299.

    Article  Google Scholar 

  • Guillén, M. D., & Sopelana, P. (2004). Occurrence of polycyclic aromatic hydrocarbons in smoked cheese. Journal of Dairy Science, 87, 556–564.

    Article  Google Scholar 

  • Huppertz, T., Fox, P. F., & Kelly, A. L. (2004). Susceptibility of plasmin and chymosin in cheddar cheese to inactivation by high pressure. Journal of Dairy Research, 71, 496–499.

    Article  CAS  Google Scholar 

  • Iammarino, M., Di Taranto, A., Palermo, C., & Muscarella, M. (2011). Survey of benzoic acid in cheeses: contribution to the estimation of an admissible maximum limit. Food Additives and Contaminants, Part B, 4, 231–237.

    Article  CAS  Google Scholar 

  • Juan, B., Ferragut, V., Buffa, M., Guamis, B., & Trujillo, A. (2007). Effects of high pressure on proteolytic enzymes in cheese: relationship with the proteolysis of ewe milk cheese. Journal of Dairy Science, 90, 2113–2125.

    Article  CAS  Google Scholar 

  • Jung, H. J., Ganesan, P., Lee, S. J., & Kwak, H. S. (2013). Comparative study of flavor in cholesterol-removed Gouda cheese and Gouda cheese during ripening. Journal of Dairy Science, 96, 1972–1983.

    Article  CAS  Google Scholar 

  • Liu, S.-Q., Holland, R., & Crow, V. L. (2004). Esters and their biosynthesis in fermented dairy products: a review. International Dairy Journal, 14, 923–945.

    Article  CAS  Google Scholar 

  • Mallia, S., Fernández-García, E., & Bosset, J. O. (2005). Comparison of purge and trap and solid phase microextraction techniques for studying the volatile aroma compounds of three European PDO hard cheeses. International Dairy Journal, 15, 741–758.

    Article  CAS  Google Scholar 

  • Malone, A. S., Wick, C., Shellhammer, T. H., & Courtney, P. D. (2003). High pressure effects on proteolytic and glycolytic enzymes involved in cheese manufacturing. Journal of Dairy Science, 86, 1139–1146.

    Article  CAS  Google Scholar 

  • McSweeney, P. L. H., & Sousa, M. J. (2000). Biochemical pathways for the production of flavour compounds in cheese during ripening: A review. Le Lait, 80, 293–324.

    Article  CAS  Google Scholar 

  • Molimard, P., & Spinnler, H. E. (1996). Compounds involved in the flavour of surface mold-ripened cheeses: origins and properties. Journal of Dairy Science, 79, 169–184.

    Article  CAS  Google Scholar 

  • Norton, T., & Sun, D.-W. (2008). Recent advances in the use of high pressure as an effective processing technique in the food industry. Food and Bioprocess Technology, 1, 2–34.

    Article  Google Scholar 

  • O'Reilly, C. E., O’Connor, P. M., Kelly, A. L., Beresford, T. P., & Murphy, P. M. (2000). Use of hydrostatic pressure for inactivation of microbial contaminants in cheese. Applied and Environmental Microbiology, 66, 4890–4896.

    Article  Google Scholar 

  • Picon, A., Alonso, R., van Wely, K. H. M., & Nuñez, M. (2013). Microstructural, textural and colour characteristics during ripening of Hispánico cheese made using high-pressure-treated ovine milk curd. Food and Bioprocess Technology, 6, 3056–3067.

    Article  Google Scholar 

  • Shao, Y. W., & Ramaswamy, H. S. (2011). Clostridium sporogenes-ATCC 7955 spore destruction kinetics in milk under high pressure and elevated temperature treatment conditions. Food and Bioprocess Technology, 4, 458–468.

    Article  Google Scholar 

  • Sieber, R., Bütikofer, U., & Bosset, J. O. (1995). Benzoic acid as a natural compound in cultured dairy products and cheese. International Dairy Journal, 5, 227–246.

    Article  Google Scholar 

  • Sulejmani, E., Rafajlovska, V., & Guneser, O. (2014). Characterization of volatiles in beaten cheeses “Bieno sirenje” by SPME/GC-MS: influence of geographical origin. Journal of the Serbian Chemical Society, 79, 927–939.

    Article  CAS  Google Scholar 

  • Tejada, L., Gómez, R., Vioque, M., Sánchez, E., Mata, C., & Fernández-Salguero, J. (2000). Effect of freezing and frozen storage on the sensorial characteristics of Los Pedroches, a Spanish ewe milk cheese. Journal of Sensory Studies, 15, 251–262.

    Article  Google Scholar 

  • Thierry, A., Maillard, M.-B., & Le Quéré, J.-L. (1999). Dynamic headspace analysis of emmental aqueous phase as a method to quantify changes in volatile flavor compounds during ripening. International Dairy Journal, 9, 453–463.

    Article  CAS  Google Scholar 

  • Toso, B., Procida, G., & Stefanoni, B. (2002). Determination of volatile compounds in cows’ milk using headspace GC-MS. Journal of Dairy Research, 69, 569–577.

    Article  CAS  Google Scholar 

  • Van Hekken, D. L., Tunick, M. H., & Park, Y. W. (2005). Effect of frozen storage on the proteolytic and rheological properties of soft caprine milk cheese. Journal of Dairy Science, 88, 1966–1972.

    Article  Google Scholar 

  • Voigt, D. D., Chevalier, F., Donaghy, J. A., Patterson, M. F., Qian, M. C., & Kelly, A. L. (2012). Effect of high-pressure treatment of milk for cheese manufacture on proteolysis, lipolysis, texture and functionality of Cheddar cheese during ripening. Innovative Food Science and Emerging Technologies, 13, 23–30.

    Article  CAS  Google Scholar 

  • Weimer, B., Seefeldt, K., & Dias, B. (1999). Sulfur metabolism in bacteria associated with cheese. Antonie van Leeuwenhoek, 76, 247–261.

    Article  CAS  Google Scholar 

  • Yvon, M., & Rijnen, L. (2001). Cheese flavour formation by amino acid catabolism. International Dairy Journal, 11, 185–201.

    Article  CAS  Google Scholar 

Download references

Acknowledgments

This research was funded by AGL 2009–07801 project (Ministry of Science and Innovation, Spain). The authors thank the PDO dairy for providing the cheeses and Hiperbaric (Burgos, Spain) for HPP treatments. J. Calzada was the recipient of a FPI grant (Ministry of Science and Innovation, Spain).

Author information

Authors and Affiliations

  1. Departamento de Tecnología de Alimentos, INIA, Carretera de La Coruña Km 7, Madrid, 28040, Spain

    Javier Calzada, Ana del Olmo, Antonia Picon & Manuel Nuñez

Authors
  1. Javier Calzada
    View author publications

    Search author on:PubMed Google Scholar

  2. Ana del Olmo
    View author publications

    Search author on:PubMed Google Scholar

  3. Antonia Picon
    View author publications

    Search author on:PubMed Google Scholar

  4. Manuel Nuñez
    View author publications

    Search author on:PubMed Google Scholar

Corresponding author

Correspondence to Manuel Nuñez.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Calzada, J., del Olmo, A., Picon, A. et al. Effect of High Pressure Processing on the Lipolysis, Volatile Compounds, Odour and Colour of Cheese Made from Unpasteurized Milk. Food Bioprocess Technol 8, 1076–1088 (2015). https://doi.org/10.1007/s11947-015-1473-4

Download citation

  • Received:

  • Accepted:

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1007/s11947-015-1473-4

Keywords