Changes in Nitrogen Fractions During Ripening of White Brine Cheese from Cow Milk, Depending on the Pasteurization of the Milk and the Conditions of Coagulation

D. RAKOV
University of Food Technologies, Department: "Technology of milk and milk products", BG-4002 Plovdiv, Bulgaria

Abstract

RAKOV, D., 2005. Changes in nitrogen fractions during ripening of white brine cheese from cow milk, depending on the pasteurization of the milk and the conditions of coagulation. Bulg. J. Agric. Sci., 11: 411-414

The changes in nitrogen fractions (nitrogen in the dry matter, non casein nitrogen / total nitrogen - NCN/TN, non protein nitrogen / total nitrogen - NPN/TN), during ripening of white brine cheese from cow milk pasteurized at 75°C for 10 min and 85°C for 10 min and coagulated at pH=6.40 and pH=6.25, with the same amount of starter lactic bacteria CaCl2 and enzyme was studied.
The obtained results are showing higher values of NCN/TN and NPN/TN at all stages for the cheese made from milk pasteurized at 85°C for 10 min and coagulated at higher acidity.

Key words: white brine cheese, proteolysis, pasteurization, ripening