Determination of proteolysis in swiss cheese: Comparison of the Kjeldahl method and a spectrophotometric OPA assay

Abstract

The degree of proteolysis of 224 Emmental raw milk cheeses was assessed by using a spectrophotometric OPA assay and the traditional Kjeldahl method. The results show good agreement for both the water-soluble fraction and the fraction soluble in 120 g/L trichloracetic acid but indicate that a certain calibration against nitrogen determination is necessary. © 1996 Academic Press Limited.