CHEESE-MAKING PROPERTIES OF OVINE AND CAPRINE MILKS SUBMITTED TO HIGH-PRESSURES

The possibility to improve the yield and rennetability of ovine and ca prine milks by the application of high pressures (100-400 MPa) has bee n investigated. The application of pressures over 200 MPa induced dena turation of beta-lactoglobulin, enhancing protein and moisture retenti on in the curd. The effect of pressure on the coagulation properties d epended on the magnitude and duration of the process and on the milk s pecies, but in general terms, pressurization did not improve the renne ting properties of ewe and goats' milk. However, treatments at 400 MPa , which provided the highest cheese yields, did not considerably lengt hen the rennet coagulation times, and in the case of goat's milk, pres surization improved the consistency of the curd. Therefore, pressuriza tion of ovine and caprine milks seems to be a promising way of improvi ng their technological properties for cheese-making. (C) Inra/Elsevier , Paris.