Sodium chloride and magnesium chloride affected by ripening of Camembert cheese

Ripening of cheese with three kinds of salt treatment was studied using MgCl2, NaCl or a mixture of the two. Proteolysis was followed by determination of TCA-soluble nitrogen and quantitative electrophoresis. A rapid one-step method for free fatty acids was used to determine short and long-chain fat...

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Bibliographic Details
Published inJournal of food science Vol. 58; no. 6
Main Authors LeSage, L, Voilley, A, Lorient, D, Bezard, J
Format Journal Article
LanguageEnglish
Published 01.11.1993
Subjects
ACIDE GRAS
ACIDOS GRASOS
AROMA
CHLORURE DE SODIUM
CLORURO SODICO
COMPOSICION APROXIMADA
COMPOSITION GLOBALE
FLAVEUR
FROMAGE
LIPOLISIS
LIPOLYSE
MADURAMIENTO
MURISSAGE
PROTEOLISIS
PROTEOLYSE
QUESO
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Summary:Ripening of cheese with three kinds of salt treatment was studied using MgCl2, NaCl or a mixture of the two. Proteolysis was followed by determination of TCA-soluble nitrogen and quantitative electrophoresis. A rapid one-step method for free fatty acids was used to determine short and long-chain fatty acids. In the presence of magnesium, proteolysis increased, even with NaCl, which seemed to delay the magnesium activation. Lipolysis was retarded by NaCl, which decreased the level of free fatty acids. An imbalance between proteolysis and lipolysis could be responsible for the unpleasant flavor of the cheese containing both MgCl2 and NaCl
Bibliography:Q04
Q02
9443075
ISSN:0022-1147
1750-3841
DOI:10.1111/j.1365-2621.1993.tb06171.x