Changes in water binding in high-pressure treated cheese, measured by TGA (thermogravimetrical analysis)

摘要

Garrotxa cheese was pressurised at 400 MPa for 5 min to shorten ripening accordingly to previous studies. Moisture content was followed along ripening. Moisture in cheese was divided into free and bound water according to the weight loss rate duringdrying in a TGA oven. High-pressure treated cheese to shorten ripening time retained more moisture than control cheese. Bound water remained unaffected by the pressure treatment, whereas free water was higher in treated cheese during ripening. Free watercontent was linked with a_w.