Effect of High-Pressure Treatment and a Bacteriocin-Producing Lactic Culture on the Proteolysis, Texture, and Taste of Hispánico Cheese

Concentrations of free AA after 15, 25, and 50 d of ripening in Hispánico cheeses made without (BNP) or with (BP) a bacteriocin-producing adjunct culture, high-pressure treated (HP) on d 15 or untreated (NHP).

Principal components analysis plot showing the distribution of cheese pH, proteolysis variables [residual caseins, hydrophobic and hydrophilic peptides and their ratio, proteolysis after the o-phthaldialdehyde (OPA) test, and total free AA (FAA)], and taste attributes (intensity and individual descriptors of “sour,” “sweet,” and “umami”).

Distribution of 15-, 25- and 50-d-old cheeses in the plane defined by principal components 1 and 2 of the principal components analysis in Figure 2. BP = cheese made with bacteriocin producer; BNP = cheese made without bacteriocin producer; HP = high-pressure-treated cheese; NHP = cheese not treated by high pressure.