Contribution of salt content to the ripening process of Croatian hard sheep milk cheese (Brač cheese)

• DOI: 10.1016/j.lwt.2022.113506
• Publication Date: 2022-04-28T12:27:42Z
• Authors: Ante Rako; Milna Tudor Kalit; Zorica Rako; Šimun Zamberlin; Samir Kalit
• Keywords: Cheese ripening

Brač cheese is a traditional Croatian manufactured from the raw sheep milk. The aim of research was to estimate contribution initial salt in moisture content composition, proteolysis, and texture during ripening. Higher significantly (P < 0.05) induced higher loss as well increase fat cheese. experimental group cheeses with (1.71–2.10%) had amount intact α s1 -casein lower value WSN %TN TCA-SN relation other two groups (0.90–1.30% 1.31–1.70%). In contrast, stimulated hydrolysis β-casein. evaluation showed that tended become harder shorter increased. principal component analysis primary formation less fracturable ripening while short textured consequence an values secondary proteolysis.