1. Sodium chloride and magnesium chloride affected by ripening of Camembert cheese
- Author
-
Lesage, L., Voilley, A., Lorient, D., and Bezard, J.
- Subjects
Salt -- Analysis ,Lipolysis -- Observations ,Camembert cheese -- Analysis ,Proteolysis -- Observations ,Electrophoresis -- Usage ,Business ,Food/cooking/nutrition - Abstract
An analysis of the influence of NaCl and MgCl2 on proteolysis and lipolysis during the ripening of Camembert cheese involved the evaluation of free fatty acid composition and casein break-down in Camembent cheese, exposed to NaCl, MgCl2 or their mixtures. This provided an overview of the distinct effects of NaCl and MgCl2 on enhancing the degree of proteolysis and slowing the rate of lipolysis, respectively. Reduced lipolysis decreased the free fatty acid concentration of cheese. MgCl2 and NaCl salts imparted an unpleasant flavor, maybe due to the disparity between lipolysis and proteolysis effects.
- Published
- 1993