Sodium Chloride and Magnesium Chloride affected by Ripening of Camembert Cheese

Autor:	Andrée Voilley, L. Lesage, J. Bézard, D. Lorient
Rok vydání:	1993
Předmět:	medicine.diagnostic_test Chemistry Magnesium Proteolysis Sodium chemistry.chemical_element Cheese ripening Ripening Biochemistry Casein medicine Lipolysis Food science Flavor Food Science
Zdroj:	Journal of Food Science. 58:1303-1306
ISSN:	1750-3841 0022-1147
DOI:	10.1111/j.1365-2621.1993.tb06171.x
Popis:	Ripening of cheese with three kinds of salt treatment was studied using MgCl 2 , 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-chin 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 MgCl 2 and NaCl
Databáze:	OpenAIRE
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