Proteolysis levels of white cheeses salted and ripened in brines prepared from various salts

This study was carried out to investigate the effects of salting and ripening periods in brines, prepared from various salts, on the properties of white cheeses. The brines were made from a mixture of NaCl with CaCl 2 , KCl and MgCl 2 at 1 : 1 (molar basis) ratio. The NaCl solution alone was used as a control. The effects of different brines on total nitrogen, water‐soluble nitrogen, nonprotein nitrogen, casein nitrogen and proteose‐peptone nitrogen contents of cheeses were found to be insignificant, whereas the effect of ripening period on these properties was found to be significant (P < 0.05).