Ripening Profiles of Goat Cheese Produced from Milk Treated with High Pressure

Goat cheeses were made from pasteurized (72 °C, 15 s) and high‐pressure (HP)‐treated milk (500 MPa, 15 min, 20 °C). At 45 days of ripening, cheeses made from both types of milk were similar in moisture, quality, electrophoretic profiles, water‐soluble nitrogen, and total free fatty acid contents. Cheeses made from HP‐treated milk had higher pH and salt, matured more quickly, as determined by formation of total free amino acids, and developed strong flavors. Reverse‐phase high‐performance liquid chromatography showed differences between the peptide profiles of the cheeses. Differences in small peptides and free amino acids indicated a higher extent of proteolysis in cheeses made from HP‐treated milk.