Cheeses salted in solutions of 100g NaCl/L and 100g KCl/L and ripened for 90 days at 128C and 168C were compared with cheeses salted in brine of 190g NaCl/L and ripened at the same temperatures. Peptides of the water-soluble nitrogen (WSN) fraction were quantified by the Kjeldahl method and analyzed by reverse-phase HPLC. There were no differences (P.0.05) attributable to salt treatments; and the cheeses stored at 168C showed higher levels of WSN/Total Nitrogen (TN) than cheeses ripened at 128C. HPLC profiles of WSN extracts showed differences in the hydrophilic zone for cheeses ripened at different temperatures, but profiles were similar for cheeses salted with NaCl and with NaCl/KCl.
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