Proteolysis during ripening of low-fat Fynbo cheese salted with a mixture of NaCl and KCl

被引：0
|
作者：
Zorrilla, SE [1 ]
Castelao, EL [1 ]
DePiante, D [1 ]
Rubiolo, AC [1 ]
机构：
[1] UNIV NACL LITORAL, CONSEJO NACL INVEST CIENT & TECN, INST DESARROLLO TECNOL IND QUIM, RA-3000 SANTA FE, ARGENTINA
来源：
AUSTRALIAN JOURNAL OF DAIRY TECHNOLOGY | 1996年 / 51卷 / 01期
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D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
The effects of partial replacement of NaCl by KCl in lowfat Fynbo cheese were studied using an electrophoretic method. Similar electrophoretic patterns were obtained for a cheese salted with a NaCl/KCl mixture and for a control cheese during ripening. Proteolysis was affected more by the salt concentration than by the type of salt substitution. However, in the range of concentrations studied, KCl did not influence normal proteolysis to any great extent.
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页码：6 / 7
页数：2
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