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Salt Distribution in Raw Sheep Milk Cheese during Ripening and the Effect on Proteolysis and Lipolysis

1
Centro de Investigación y Tecnología Agroalimentaria de Aragón (CITA), 50059 Zaragoza, Spain
2
Instituto Agroalimentario de Aragón-IA2 (Universidad de Zaragoza-CITA), Facultad de Veterinaria, 50013 Zaragoza, Spain
*
Author to whom correspondence should be addressed.
Foods 2019, 8(3), 100; https://doi.org/10.3390/foods8030100
Received: 7 February 2019 / Revised: 11 March 2019 / Accepted: 12 March 2019 / Published: 17 March 2019
(This article belongs to the Special Issue Processing and Technology of Dairy Products)
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Abstract

The salt distribution process in artisanal sheep cheese with an innovative shape of eight lobes was investigated. The cheese was subjected to two brining conditions: 24 h with brine at 16°Baumé and 12 h at 22°Baumé. The chemical composition (pH, water activity, dry matter, fat, and protein content), proteolysis (nitrogen fractions and free amino acids), and lipolysis (free fatty acids) were evaluated in two sampling zones (internal and external) at 1, 15, 30, 60, 90, 120, 180, and 240 days of ripening. The whole cheese reached a homogeneous salt distribution at 180 days of ripening. Brining conditions did not have an influence on the rate of salt penetration, but on the final sodium chloride (NaCl) content. Cheese with higher salt content (3.0%) showed increased proteolysis and lipolysis as compared to cheese with lower salt content (2.2%). Proteolysis index and total free fatty acids did not differ significantly (p > 0.05) between internal and external zones of cheese. It is suggested that producers start marketing this artisanal cheese at 6 months of ripening, when it has uniform composition and salt distribution. View Full-Text
Keywords: raw sheep milk cheese; artisanal cheese; salt distribution; proteolysis; lipolysis; ripening; sampling zone raw sheep milk cheese; artisanal cheese; salt distribution; proteolysis; lipolysis; ripening; sampling zone
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Estrada, O.; Ariño, A.; Juan, T. Salt Distribution in Raw Sheep Milk Cheese during Ripening and the Effect on Proteolysis and Lipolysis. Foods 2019, 8, 100.

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