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 αs- and β-casein. In Manchego cheese (made from sheeps’ milk clotted by rennet) the ash concentration was related inversely to the enzymic hydrolysis of β-casein but not to the proteolysis of αs-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 αs-casein but not to the proteolysis of β-casein.
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