The effect of ripening and cooking temperatures on proteolysis and lipolysis in Manchego cheese
1986
Núñez Gutiérrez, Manuel | García-Aser, C. | Rodríguez-Marín, M. A. | Medina, Milagros | Gaya Sicilia, María Pilar
The influence of ripening temperature on proteolysis and lipolysis was studied on four lots of raw ewe's milk Manchego cheese held for 60 days at 5, 10, 15 or 20°C. Mean levels of pH 4·6, trichloroacetic acid and phosphotungstic acid soluble N in 20°C cheeses were 52%, 78% and 95% higher than the respective levels in 5°C cheeses at the end of the ripening period. Free fatty acids content after 60 days was 90% higher in 20°C cheeses than in 5°C cheeses. Significant effects of the cooking temperature of the curd (30, 36, 38 or 40°C) on pH, moisture and NaCl content were recorded, but levels of nitrogenous fractions or free fatty acids in 60-day cheeses were not affected. © 1986.
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