Effects of ripening time and salting method on glycolysis in Manchego-typecheese

A new and faster salting method is tested on Manchego-type cheese in order to evaluate its effect on cheese glycolysis during ripening. Residual lacto se, L (+) and D (-) lactate concentrations are measured in the rind, the me dium and the internal area of cheeses salted by the conventional and the ne w procedures. No differences due to salting method were found in the intern al and medium area whereas the rind of vacuum impregnated cheeses presented a higher lactate value and a lower residual lactose concentration.