Study of rheological characteristics of kashkaval with reduced sodium content

Gajgadzhiev, Z.; Simov, Zh.

Study of rheological characteristics of kashkaval with reduced sodium content

2003

Gajgadzhiev, Z. | Simov, Zh. (Universitet po Khranitelni Tekhnologii, Plovdiv (Bulgaria))

Cow milk kashkaval with reduced sodium content was produced. During salting processes were used NaCl, a mixture of NaCl and KCl (1:1 or 2:1) and mixture of NaCl and KH2PO4 (1:1 or 2:1). Ripening period was carred out at t=6-8 degree C and alfa= 75-80% for 45 days. Changes in textural characteristics of the kashkaval during ripening period were studied. It was established that the use of KCl ahd KH2PO4 in combination with NaCl did not differ significantly (p 0,05) in studied characteristics. The reduced sodium content in produced samples of kashkaval was determined.

Show more [+]

AGROVOC Keywords

calidad de procesamiento chemical composition composición quimica composition chimique cow milk fromage à pâte dure hard cheese lait de vache leche de vaca maduramiento mûrissage processing quality propiedades reológicas propriété rhéologique qualité technologique queso duro rheological properties ripening sodio sodium textura texture

Bibliographic information

Published in

Khranitelno-vkusova Promishlenist (Bulgaria) | Food Industry

Volume 52 Issue 11 ISSN 1311-0179

Pagination

pp. 10-13

Language

Bulgarian

Note

Summary (En)

2 ill., 3 tables; 14 ref.

Translated Title

Prosledyavane izmeneniyata na struktorno-mekhanichnite kharakteristiki pri kashkaval s namaleno s"d"rzhanie na natrij

Type

Summary

Corporate Author

S"yuz po Khranitelna Promishlenost k"m FNTS, Sofia (Bulgaria). B"lgarska Asotsiatsiya za Khranitelna i Pitejna Industriya

In AGRIS since: 2004-08-15

Format: AGRIS AP

Data Provider

This bibliographic record has been provided by Institute of Agricultural Economics

Discover this data provider's collection in AGRIS

Lookup at Google Scholar

If you notice any incorrect information relating to this record, please contact us at [email protected]

FAO AGRIS - International System for Agricultural Science and Technology

Share

Study of rheological characteristics of kashkaval with reduced sodium content

2003

AGROVOC Keywords

Bibliographic information