Proteolysis levels of white cheeses salted and ripened in brines prepared from various salts

Guven, MEHMET; KARACA, OYA

doi:10.1046/j.1471-0307.2001.00003.x

Proteolysis levels of white cheeses salted and ripened in brines prepared from various salts

Atıf İçin Kopyala

Guven M., KARACA O. B.

INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY, cilt.54, sa.1, ss.29-33, 2001 (SCI-Expanded)

Yayın Türü: Makale / Tam Makale
Cilt numarası: 54 Sayı: 1
Basım Tarihi: 2001
Doi Numarası: 10.1046/j.1471-0307.2001.00003.x
Dergi Adı: INTERNATIONAL JOURNAL OF DAIRY TECHNOLOGY
Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
Sayfa Sayıları: ss.29-33
Çukurova Üniversitesi Adresli: Evet

Özet

This study as carried out to investigate the effects of salting and ripening periods in brines, prepared from various salts. on the properties of white cheeses. The brines were made from a mixture of NaCl with CaCl2, KCl and MgCl2 at 1 : 1 (molar basis) ratio. The NaCl solution alone was used as a control. The effects of different brines on total nitrogen. water-soluble nitrogen, nonprotein nitrogen. casein nitrogen and proteose-peptone nitrogen contents of cheeses were found to be insignificant, whereas the effect of ripening period on these properties was found to be significant (P < 0.05).