Proteolysis in reduced sodium Kefalograviera cheese made by partial replacement of NaCl with KCl
Loading...
Date
Authors
Katsiari, M. C.
Alichanidis, E.
Voutsinas, L. P.
Roussis, I. G.
Journal Title
Journal ISSN
Volume Title
Publisher
Elsevier
Abstract
Type
Type of the conference item
Journal type
peer reviewed
Educational material type
Conference Name
Journal name
Food Chemistry
Book name
Book series
Book edition
Alternative title / Subtitle
Description
Kefalograviera cheeses (five trials) of different sodium content were made from split lots of curd by varying the salting processes, i.e, brine - and dry - salting, with NaCl (control) or a mixture of NaCl/KCl (3:1 or 1:1, w/w basis). The extent and characteristics of proteolysis in the cheeses were monitored during aging by Kjeldahl determination of soluble nitrogen fractions (water-soluble nitrogen [WSN], trichloroacetic acid [TCA]-SN, phosphotungstic acid [PTA]-SN), the cadmium-ninhydrin method for the determination of total free amino acids (FAA), urea-polyacrylamide gel electrophoresis of cheese proteins, followed by densitometric analysis of the alpha (s1)- and beta -casein fractions, reverse-phase high-performance liquid chromatography (HPLC) analysis of the water-soluble extracts of cheeses, and ion-exchange HPLC analysis of FAA. The results showed that proteolysis was similar in control and experimental cheeses at all sampling ages, indicating that the partial substitution of NaCl by KCI in the manufacture of Kefalograviera cheese did not significantly influence the extent and characteristics of proteolysis during cheese aging. (C) 2001 Elsevier Science Ltd. All rights reserved.
Description
Keywords
kefalograviera cheese, cheese, proteolysis, sodium, performance liquid-chromatography, cheddar-cheese, protein breakdown, starter bacteria, flavor development, soluble nitrogen, gouda cheese, potassium, chloride, milk
Subject classification
Citation
Link
<Go to ISI>://000167397600006
http://ac.els-cdn.com/S0308814600002752/1-s2.0-S0308814600002752-main.pdf?_tid=d157bee0b2b3c9c113ed886073b31a08&acdnat=1333038290_f17d020e446fa0809627192398bf1637
http://ac.els-cdn.com/S0308814600002752/1-s2.0-S0308814600002752-main.pdf?_tid=d157bee0b2b3c9c113ed886073b31a08&acdnat=1333038290_f17d020e446fa0809627192398bf1637
Language
en
Publishing department/division
Advisor name
Examining committee
General Description / Additional Comments
Institution and School/Department of submitter
Πανεπιστήμιο Ιωαννίνων. Σχολή Θετικών Επιστημών. Τμήμα Χημείας