Ripening control of salt-reduced Manchego-type cheese obtained by brine vacuum-impregnation

Vacuum-impregnation salting was applied to Manchego-type cheese in order to obtain a salt-reduced cheese. Cheese ripening was evaluated in the medium and internal zones throughout a 90 day ripening period. The parameters anal ysed were: pH, moisture, salt concentration, water-soluble nitrogen (WSN), TCA-soluble nitrogen (TCASN), free amino acids (NH2-N), casein profile by e lectrophoresis, peptide profile by HPLC, textural characteristics by an uni axial compression test and sensory analysis by means of a triangle and a pr eference test. Salt penetration was stronger in vacuum impregnated cheeses than in conventionally salted cheeses. Globally, the ripening stage was the main factor affecting cheese evolution, followed by cheese zone. Salting t reatment only affected peptide profile evolution and cheese texture. Vacuum -impregnated cheeses presented a higher hydrophilic and a lower hydrophobic peptide content and became less fracturable. (C) 2000 Published by Elsevie r Science Ltd. All rights reserved.