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Casein degradation of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures.

Author(s) : SIHUFE G. A., ZORRILLA S. E., RUBIOLO A. C.

Type of article: Article

Summary

The effect of temperature and salt substitution on casein degradation of Fynbo cheese was studied. Fynbo cheeses, salted in solutions of 190 g NaCl/L and of 100 g NaCl/L and 100 g KCl/L and ripened at 5, 12, and 16 °C, were sampled at 1, 5, 10, 20, 30, 60, and 90 d of ripening, at central and external zones. Samples were analysed for moisture and chloride contents, maturation index, and casein degradation by urea-polyacrylamide gel electrophoresis. NaCl replacement by KCl did not affect any of the parameters. Total salt concentration and ripening temperature affected proteolysis significantly.

Details

  • Original title: Casein degradation of Fynbo cheese salted with NaCl/KCl brine and ripened at various temperatures.
  • Record ID : 2004-1280
  • Languages: English
  • Source: Ital. J. Food Sci. - vol. 68 - n. 1
  • Publication date: 2003/01
  • Document available for consultation in the library of the IIR headquarters only.

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