Iranian White cheese samples were ripened in three different brine concentrations including13, 10, and 8% of NaCl at 6±1^oC for 56 days. The effect of brine salt concentration on chemical properties, concerning proteolysis and lipolysis as well as physical characteristics in relation to the texture of cheese samples were analyzed during ripening. Higher brine concentrations, resulted in higher salt content, total solids and pH, along with lower acidity. Evaluation of proteolysis in the cheese samples was performed using Kejeldal method, calculating soluble nitrogen fraction, as well as Urea-poly acryl amid gel electrophoresis. Our results showed that proteolysis is different in cheese samples according to their brine salt concentrations, and enhanced by reducing brine concentration. Lipolysis during aging was assessed applying the acid degree value (ADV) method. Results showed that the ADV was different in cheese ripened in variable salt concentrations. Cheese samples ripened in the highest brine concentration (13%) was harder than those ripened in the lower brine concentrations (8% and 10%).

Keywords: Iranian White cheese

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