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

SIHUFE G. A.; ZORRILLA S. E.; RUBIOLO A. C.

JOURNAL OF FOOD SCIENCE

Institute of Food Technologists

Lugar: Chicago (USA); Año: 2003 vol. 68 p. 117 - 123

0022-1147

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 days of ripening, at central and external zones. Samples were analyzed 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 studied. Chloride concentration and ripening temperature affected proteolysis significantly. First-order kinetics constants for a s1-casein degradation were in the range of 0.002 to 0.016 day-1 and the activation energy of the reaction was approximately 26 kcal/gmol.