Proteolysis of Fynbo Cheese Salted with NaCl/KCl and Ripened at Two Temperatures
1999; Wiley; Volume: 64; Issue: 1 Linguagem: Inglês
10.1111/j.1365-2621.1999.tb09855.x
ISSN1750-3841
AutoresM. A. Laborda, Amelia C. Rubiolo,
Tópico(s)Probiotics and Fermented Foods
ResumoABSTRACT 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.
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