Premium
Proteolysis of Fynbo Cheese Salted with NaCl/KCl and Ripened at Two Temperatures
Author(s) -
Laborda M. A.,
Rubiolo A. C.
Publication year - 1999
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1999.tb09855.x
Subject(s) - chemistry , brine , kjeldahl method , food science , cheese ripening , proteolysis , ripening , nitrogen , high performance liquid chromatography , salt (chemistry) , chromatography , biochemistry , enzyme , organic chemistry
Cheeses salted in solutions of 100g NaCl/L and 100g KCl/L and ripened for 90 days at 12°C and 16°C were compared with cheeses salted in brine of 190g NaCl/L and ripened at the same temperatures. Peptides of the water‐soluble nitrogen (WSN) fraction were quantified by the Kjeldahl method and analyzed by reverse‐phase HPLC. There were no differences (P>0.05) attributable to salt treatments; and the cheeses stored at 16°C showed higher levels of WSN/Total Nitrogen (TN) than cheeses ripened at 12°C. HPLC profiles of WSN extracts showed differences in the hydrophilic zone for cheeses ripened at different temperatures, but profiles were similar for cheeses salted with NaCl and with NaCl/KCl.