Proximate composition (moisture, protein, lipid and ash content) and nutritional value (fatty acid, amino acid and mineral profile) of three macroalgae (Ascophyllum nodosum, Fucus vesiculosus and Bifurcaria bifurcate) were studied. Chemical composition was significantly (p < 0.001) different among the three seaweeds. In this regard, the B. bifurcata presented the highest fat content (6.54% of dry matter); whereas, F. vesiculosus showed the highest protein level (12.99% dry matter). Regarding fatty acid content, the polyunsaturated fatty acids (PUFAs) were the most abundant followed by saturated fatty acids (SFAs) and monounsaturated fatty acids (MUFAs). On the other hand, the three seaweeds are a rich source of K (from 3781.35 to 9316.28 mg/100 g), Mn (from 8.28 to 1.96 mg/100 g), Na (from 1836.82 to 4575.71 mg/100 g) and Ca (from 984.73 to 1160.27 mg/100 g). Finally, the most abundant amino acid was glutamic acid (1874.47–1504.53 mg/100 dry matter), followed by aspartic acid (1677.01–800.84 mg/100 g dry matter) and alanine (985.40–655.73 mg/100 g dry matter).

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Proteolysis in Picante cheese was characterized by assaying for breakdown products throughout a 180 day ripening period using different combinations of ewe's and goat's milks. Parameters analysed were total nitrogen (TN), water-soluble nitrogen (WSN) and non-protein nitrogen (NPN) using Kjeldahl and spectrophotometric methods, and casein profile by electrophoresis. WSN at 180 days of ripening was 2529% TN. The maximum NPN values were attained by 180 days of ripening and corresponded to 87% and 92% of the WSN in OC and lOOC, respectively (where iC denotes a cheese manufactured with i% caprine milk). Statistically significant correlations were obtained between the various analytical methods of assay for nitrogen and ripening time. The spectrophotometric methods using either trinitrobenzenesulphonic acid or cadmium-ninhydrin proved satisfactory in assessing the ripening index (instead of the Kjeldahl method). Degradation of /J-caseins at 180 days was 18. 8,26.4,40.2, 55.6 and 36.5% for OC, 25C, 5OC, 75C and 1 OOC, respectively. Degradation of cw,-caseins by 180 days was 35.9,40.2, 81.8,93.0 and 68.7% for OC, 25C, 5OC, 75C and lOOC, respectively. In general, a higher cheesemaking milk fraction of caprine milk was associated with higher amounts of y-caseins. 0 1997

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