The possibilities of increasing potassium content in the cheeses, produced with the use of commercial coagulating preparations
1999
Dajnowiec, F. | Iwanczak, M. | Reps, A. | Wisniewska, K. (Olsztyn Univ. of Agriculture and Technology (Poland). Chair of Food Biotechnology)
The cheeses manufactured in the industrial conditions with the use of commercial coagulating preparations: Chymogen, Maxiren and Fromase were salted in the "traditional" brine (NaCl) and "experimental" brine (NaCl:KCl in ratio 1:1). Before salting and after ripening period, water, salt, sodium and potassium content and pH were determined in the cheeses. Also, the measurements of hardness of rind and of cheese body in three layers, were performed. The organoleptic evaluation of ripened cheeses was conducted by a consumer method, the results of which were subjected to statistical analysis by Tuckey test at a significance level of 0.05. Any significant effect of coagulating preparation on sodium and potassium content in the cheeses before salting, was not found. After ripening period, consistent with the standard, the cheeses salted in "traditional" and "experimental" brine and produced with the use of Chymogen, showed the highest hardness. With the application of brine consisting of NaCl and KCl, there was a possibility of increasing potassium content in ripening cheeses.
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