Ripening profiles of goat cheese produced from milk treated with high pressure

Goat cheeses were made from pasteurized (72 degrees C, 15 s) and high-press ure (HP)-treated milk (500 MPa, 15 min, 20 degrees C). At 45 days of ripeni ng, cheeses made from both types of milk were similar in moisture, quality, electrophoretic profiles, water-soluble nitrogen, and total free fatty aci d contents. Cheeses made from HP-treated milk had higher pH and salt, matur ed more quickly, as determined by formation of total free amino acids, and developed strong flavors. Reverse-phase high-performance liquid chromatogra phy showed differences between the peptide profiles of the cheeses. Differe nces in small peptides and free amino acids indicated a higher extent of pr oteolysis in cheeses made from HP-treated milk.