A new and faster salting method is tested on Manchego-type cheese in order to evaluate its effect on cheese glycolysis during ripening. Residual lactose, L (+) and D (-) lactate concentrations are measured in the rind, the medium and the internal area of cheeses salted by the conventional and the new procedures. No differences due to salting method were found in the internal and medium area whereas the rind of vacuum impregnated cheeses presented a higher lactate value and a lower residual lactose concentration.
|Translated title of the contribution||Effects of ripening time and salting method on glycolysis in Manchego-type cheese|
|Original language||Multiple languages|
|Publication status||Published - 1 Dec 1999|