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.
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Эту запись предоставил Institute of Agricultural Economics