Salt Distribution and Salt Uptake during Ripening in Turkish White Cheese Affected by High Pressure Processing

Özet

Turkish white cheeses after brine salting were subjected to high pressure processing (HPP) at 50, 100, 200 and 400 MPa for 5 and 15 min and the samples pressurized for 15 min were ripened in brine for 60 days. The effects of HPP on the salt distribution in external, middle and internal zones of cheese after pressurization and on the salt uptake of whole cheese block during ripening were investigated. HPP did not change the values of moisture, salt and salt in moisture in different zones of cheese. Furthermore, pressure holding time had no effect on salt distribution in cheese. The salt contents of un-pressurized and pressurized cheese samples were equilibrated on the 14th day of ripening, and then stabilized, with no high pressure effect. As a result, HPP at pressures up to 400 MPa did not significantly affect neither salt distribution after high pressure processing nor salt uptake during ripening. However, a slight increase in moisture at the pressures of 200-400 MPa on the 60th day of ripening, which was not significant, might warn further increases in moisture of white cheese for longer ripening periods than 60 days. Higher pressure applications may alter all those values in white cheese because of textural changes.