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Note. Effect of brining time on proteolytic changes in Idiazábal cheese during ripening / Nota. Cambios proteolíticos durante la maduración del queso Idiazábal por efecto del tiempo en salmuera

Area de Nutrición y Bromatología, Universidad Pública de Navarra, Campus Arrosadía s/n 31006 Pamplona, Spain

A.I. Ordóñez

Area de Nutrición y Bromatología, Universidad Pública de Navarra, Campus Arrosadía s/n 31006 Pamplona, Spain

M.S. Vicente

AArea de Nutrición y Bromatología, Universidad del Pais Vasco, Marqués de Urquijo s/n 01007 Vitoria, Spain

M.I. Torres

AArea de Nutrición y Bromatología, Universidad del Pais Vasco, Marqués de Urquijo s/n 01007 Vitoria, Spain

Y. Barcina

Area de Nutrición y Bromatología, Universidad Pública de Navarra, Campus Arrosadía s/n 31006 Pamplona, Spain

Idiazábal cheeses were made employing brining times of 12 h (batch A) and 36 h (batch B). Proteolytic changes in both batches were examined over 270 d of ripening; proteolysis was low in both batches, but lower in batch B than in batch A. Electrophoretic analysis revealed incom plete breakdown of _s and ß-caseins at the end of the ripening period, particularly in batch B. The proportion of soluble nitrogen as a percentage of total nitrogen was 17.55% in batch B and 19.48% in batch A, while the proportion of non-protein nitrogen was 11.78% in batch B and 15.16% in batch A. The proportion of non-protein nitrogen as a percentage of soluble nitrogen was 67.17% in batch B and 77.88% in batch A. The free amino acids, the smallest non-protein nitrogen frac tion, attained values of 1203 mg/100 g of dry matter in batch B and 1902 mg/100 g of dry matter in batch A. After 60 d of ripening, the main free amino acids were glutamic acid, valine, leucine, lysine, and phenylalanine in both batches, although levels were higher in the batch with the shorter brining time. There was no clear trend in the non-protein-forming amino acids with either ripening time or brining time.

Key Words: ewe's cheese • brine • caseins • amino acids

Food Science and Technology International, Vol. 2, No. 5, 335-339 (1996)
DOI: 10.1177/108201329600200507


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