Ripening control of salt-reduced Manchego-type cheese obtained by brine vacuum-impregnation

Vacuum-impregnation salting was applied to Manchego-type cheese in order to obtain a salt-reduced cheese. Cheese ripening was evaluated in the medium and internal zones throughout a 90 day ripening period.The parameters analysed were: pH, moisture, salt concentration, water-soluble nitrogen (WSN), TCA-soluble nitrogen (TCASN), free amino acids (NH2–N), casein profile by electrophoresis, peptide profile by HPLC, textural characteristics by an uniaxial compression test and sensory analysis by means of a triangle and a preference test. Salt penetration was stronger in vacuum impregnated cheeses than in conventionally salted cheeses. Globally, the ripening stage was the main factor affecting cheese evolution, followed by cheese zone. Salting treatment only affected peptide profile evolution and cheese texture. Vacuum-impregnated cheeses presented a higher hydrophilic and a lower hydrophobic peptide content and became less fracturable.