[Possibility of increase of potassium content in ripening cheese]

Iwanczak, M.; Reps, A.; Jarmul, I.; Wisniewska, K.; Kolakowski, P. . Inst. Biotechnologii Zywnosci

[Possibility of increase of potassium content in ripening cheese]

1994

Iwanczak, M. | Reps, A. | Jarmul, I. | Wisniewska, K. | Kolakowski, P. (Akademia Rolniczo-Techniczna, Olsztyn (Poland). Inst. Biotechnologii Zywnosci)

Applied to salting of cheese the brine consisted of NaCl (10 percent) and KCl (10 percent) permits both to enlarge several times the potassium content and to decrease sodium content in cheese (Jezioranski cheese and Tilsit cheese). The cheese ripening process and organoleptic characters of cheese are not affected by enlarged content of potassium

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AGROVOC Keywords

chlorure de potassium chlorure de sodium cloruro potasico composition globale potasio potassium proteine queso duro teneur en azote

Bibliographic information

Published in

Przeglad Mleczarski (Poland)

Issue 4 ISSN 0478-6599

Pagination

pp. 87-88

Other Subjects

Technologie fromagere; Cloruro sodico; Composicion aproximada; Fabricacion del queso; Propiedades organolepticas; Contenido de nitrogeno; Propriete organoleptique; Proteinas; Fromage a pate dure

Language

Polish

Note

2 tables; 9 ref.

In AGRIS since: 1995-08-15

Format: AGRIS AP

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[Possibility of increase of potassium content in ripening cheese]

1994

AGROVOC Keywords

Bibliographic information