PERSONAL DE APOYO
DE PIANTE VICIN Daniel Alberto
artículos
Título:
Proteolysis during ripening of low-fat Fynbo cheese salted with a mixture of NaCl and KCl.
Autor/es:
ZORRILLA, S. E.; CASTELAO, E. L.; DANIEL ALBERTO DE PIANTE VICIN; RUBIOLO, A. C.
Revista:
Australian Journal of Dairy Technology
Editorial:
Dairy industry association of Australia
Referencias:
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 method. Similar electrophoretic patterns were obtained for a cheese salted with of NaCl*KCl mixture and for a control cheese during ripening. Proteolysis was affected more 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
