Ripening cheeses with an increased potassium content
1996
Iwanczak, M. (Akademia Rolniczo-Techniczna, Olsztyn (Poland). Inst. Biotechnologii Zywnosci) | Reps, A. | Wisniewska, K. | Jarmul, I. | Kolakowski, P.
Camembert, Camping and Gouda type cheeses were salted in the brine containing sodium chloride or the mixture of sodium and potassium chloride (1:1). The cheese was taken out of the brine after 25, 50, 75 and 100 percent of the standard salting times and analysed for the contents of calcium, sodium, potassium, NPH, pH 4.6 soluble and peptide nitrogens. An increased potassium content in cheeses was not found to affect much the chese ripenings. The best organoleptic characteristics showed the cheeses salted with NaCl/KCl mixture for the time shorter by 50 or 75 percent of the standard salting times
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