Abstract
The present study deals with changes in the free amino acid content (by HPLC) and soluble nitrogen fraction (PAGE) in artisanal Cabrales cheese and in samples from these kept in frozen storage for four and eight months before ripening. The amino acids in highest concentration at the end of ripening in all batches (control and frozen) were glutamic acid, leucine and lysine, which together accounted for 35·1–39·3% of the total amino acids. The free amino acid content was similar to that in the control batch in cheeses that underwent frozen storage for eight months, and somewhat lower than in the control batch for cheeses frozen for four months. Proteolysis of whey proteins was low. α-Lactalbumin and β-lactoglobulin remained at the end of the ripening period. Similar results were obtained for the batches of frozen cheese.
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