Kefalograviera cheeses (five trials) of different sodium content were made from split lots of
curd by varying the salting processes, ie brine—and dry—salting, with NaCl (control) or a
mixture of NaCl/KCl (3: 1 or 1: 1, w/w basis). The extent and characteristics of proteolysis in
the cheeses were monitored during aging by Kjeldahl determination of soluble nitrogen
fractions (water-soluble nitrogen [WSN], trichloroacetic acid [TCA]-SN, phosphotungstic acid
[PTA]-SN), the cadmium-ninhydrin method for the determination of total free amino acids …

Kefalograviera cheeses (five trials) of different sodium contents were made from split lots of
curd by varying the salting processes, ie brine-and dry-salting with NaC1 (control) or a
mixture of NaClJ/Cl (3: 1 or 1: 1, w/w basis). Lipolysis in cheeses was monitored during
aging by the acid degree value (ADV) method and gas chromatography (GC). It was found
that the ADV of control and experimental cheeses were similar (P> 0.05) at all sampling
ages (5, 25, 60, 90 and 180 days). Moreover, the results of GC showed that there were …