INVESTIGADORES
ZORRILLA Susana
artículos
Título:
Proteolysis during ripening of Fynbo cheese salted with a mixture of NaCl and KCl
Autor/es:
ZORRILLA, SE; CASTELAO, EL; DE PIANTE VICIN, DA; RUBIOLO, AC
Revista:
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY
Editorial:
DAIRY INDUSTRY ASSOC AUSTRALIA
Referencias:
Lugar: Victoria; Año: 1996 vol. 51 p. 6 - 7
ISSN:
0004-9433
Resumen:
The effects of partial replacement of NaCl by KCl in low-fat Fynbo cheese were studied using an electrophoretic patterns were obtained for a cheese salted with a NaCl/KCl misxture and for a control cheese during ripening. Proteolysis was more affected by the salt concentration than by the type of salt substitution. However, in the range of concentrations studied, KCl did not influence normal proteolysis to any great extent.
