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This research was funded by the Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria (INIA) (BOE-A-2016-1448) and Gobierno de Aragon-FEDER (Grupo A06_17R).

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

Publicado en:Foods. 8 (3): - 2019-03-01 8(3), doi: 10.3390/foods8030100

Estrada, Olaia; Juan, Teresa;

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Resúmen: 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 degrees Baume and 12 h at 22 degrees Baume. 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.

Palabras clave: artisanal cheese; lipolysis; proteolysis; raw sheep milk cheese; ripening; salt distribution; Artisanal cheese; Catabolism; Fractions; Free amino-acids; Free fatty-acids; Lamb rennet; Lipolysis; Manchego cheese; Ovine; Proteolysis; Raw sheep milk cheese; Reduction; Ripening; Salt distribution; Sampling zone; Sensory characteristics; Time

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