Abstract
On the base of the domestic and international studies, the effect of high-pressure treatment on maturation is analyzed in this thesis. In order to evaluate the quality’s changes of Gouda cheese with different high pressure treatment (50MPa, 225MPa, 400MPa treating 60min) during ripening period, the change of texture properties, microstructure and sensory analysis were measured. High pressure treatment for 60 minutes can accelerate cheese maturing significantly when the applied pressure is higher than 225MPa. The effect of accelerated ripening at 50MPa is not significant. The quality of Gouda cheese treated at 400MPa is the best after ripening 90d.
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