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Relation of Ash/Moisture Quotients in Some Cheeses to Hydrolysis of _s- and ß-Casein

Departamento de Tecnología y Bioquímica de los Alimentos, Universidad de Córdoba, Córdoba, Spain

ABSTRACT

In Bola cheese (made from cows' milk clotted by rennet) ash/moisture quotients did not influence the relative proteolysis of the major caseins. The quotients were related inversely in a similar way to the extent of hydrolysis of _s- and ß-casein. In Manchego cheese (made from sheeps' milk clotted by rennet) the ash concentration was related inversely to the enzymic hydrolysis of ß-casein but not to the proteolysis of _s-casein. In Serena cheese (also made from sheeps' milk but clotted by a plant coagulant from a cardoon Cynara sp.) the ash concentration was related inversely to the hydrolysis of _s-casein but not to the proteolysis of ß-casein.