Evolución de los componentes nitrogenados durante la maduración del queso de Valdeteja
- Rodríguez Tuero, J.M.
- Bernardo Álvarez, Ana
- González Prieto, Josefa
- Martín Sarmiento, Roberto
- Fresno Baro, José María
- Carballo García, Francisco Javier
ISSN: 0373-1170
Year of publication: 1988
Year: 34
Issue: 34
Pages: 101-109
Type: Article
More publications in: Anales de la Facultad de Veterinaria de León
Abstract
The evolution of the main nitrogen fractions during the ripening of four batches of the Valdeteja cheese produced by the craft method has been studied. All nitrogen compounds degradation indexes show a progressive increase along the ripening period, but changes observed were not extensive. Final average values obtained for these fractions (as % of the total nitrogen) were: SNT (9,9 + 1,0), NPN (4,82 + 0,76), Aminic N (2,57 + 0,28) and NH3-N (0,65 + 0,03). These figures prove that Valdeteja cheese undergoes a very mild proteolysis, probably hindered by the low pH values which appear in this product from the begining of the ripening.