Proteolysis in kashkaval cheese stored at different temperatures
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Abstract
The aim of the present study was to evaluate the effect of refrigerated storage temperature on the proteolysis in cow's milk Kashkaval cheese. The Kashkaval samples were stored for 12 months at four different temperature regimes - cooled at 4,0 ± 1,0 °C, cooled at 1.0 ± 1.0 °C, superchilled at -7,5 ± 0,5 °C and frozen at -18.0 ± 1.0 °C. The proteolysis in cheese samples was evaluated by determining the non-casein nitrogen (NCN/TN), non-protein nitrogen (NPN/TN) as a percentage of total nitrogen and content of free amino groups. It was found that the storage temperature had a significant impact on the hydrolysis of cheese paracasein. Complete inhibition of the proteolysis was established only in frozen stored Kashkaval. Slight, but statistically significant (P<0,05) increase in the NCN/TN values indicating for retarded proteolysis in samples stored at -7,5 ± 0,5 °C was established. The increasing of the storage temperatures results in increased NCN/TN, NPN/TN values and free amino groups content. The highest proteolysis rate was observed at the refrigeration temperatures of 4.0 ± 1.0 °C. The samples stored at this temperature regime had the highest values of both high molecular weight protein fractions (NCN/TN) and products of deep proteolysis (NPN/TN and free amino groups).
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