[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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