Proteolysis of Fynbo Cheese Salted with NaCl/KCl and Ripened at Two Temperatures |
| |
| Authors: | M A Laborda A C Rubiolo |
| |
| Affiliation: | Authors Laborda and Rubiolo are affiliated with Instituto de Desarrollo Tecnológico para la Industria Química (INTEC), Universidad Nacional del Litoral- Consejo Nacional de Investigaciones Cientificas y Técnicas, Güemes 3450 - (3000) Santa Fe, Argentina. |
| |
| Abstract: | 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. |
| |
| Keywords: | cheese proteolysis potassium chloride ripening temperature HPLC |
|
