Lipolysis in cheese made from raw, pasteurized or high-pressure-treated goats’ milk

Abstract

Free fatty acid (FFA) profiles of cheeses made from raw (RA), pasteurized (PA; 72°C, 15 s) or pressure-treated (PR; 500 MPa, 15 min, 20°C) goats' milk were determined to assess the effect of milk treatment on cheese lipolysis. Total FFA content increased during ripening of all cheeses analysed. The main FFAs present in the three types of cheese were palmitic, oleic, myristic, capric and stearic acids. Cheeses made from PR milk showed a similar (P<0.05) level of lipolysis to cheeses made from RA milk, whereas the level of lipolysis in cheese made from PA milk was lower. This behaviour could be explained by heat-sensitive but pressure-resistant characteristics of the indogenous milk lipase. Although cheeses made from PR milk received the highest scores, no differences (P<0.05) in the sensorial attributes between cheeses were found by the panel.