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

Free fatty acid (FFA) profiles of cheeses made from raw (RA), pasteurized ( PA; 72 degreesC, 15 s) or pressure-treated (PR; 500 MPa, 15 min, 20 degrees C) goats' milk were determined to assess the effect of milk treatment on ch eese 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 showe d a similar (P < 0.05) level of lipolysis to cheeses made from RA milk, whe reas the level of lipolysis in cheese made from PA milk was lower. This beh aviour could be explained by heat-sensitive but pressure-resistant characte ristics of the indogenous milk lipase. Although cheeses made from PR milk r eceived the highest scores, no differences (P < 0.05) in the sensorial attr ibutes between cheeses were found by the panel. (C) 2001 Elsevier Science L td. All rights reserved.