Relation of Ash/Moisture Quotients in Some Cheeses to Hydrolysis of αs- and β-Casein

Abstract

In Bola cheese (made from cows'' milk clotted by rennet) ash/moisture quotients did not influence the relative proteolysis of the major caseins. The quotients were related inversely in a similar way to the extent of hydrolysis of .alpha.s- and .beta.-casein. In Manchego cheese (made from sheeps'' milk clotted by rennet) the ash concentration was related inversely to the enzymic hydrolysis of .beta.-casein but not to the proteolysis of .alpha.s-casein. In Serena cheese (also made from sheeps'' milk but clotted by a plant coagulant from a cardoon Cynara sp.) the ash concentration was related inversely to the hydrolysis of .alpha.s-casein but not to the proteolysis of .beta.-casein.