Effect of level of salt on the chemical quality of Sudanes Mudaffara cheese during storage
2006
Abdel Razik, K.A., Al-Zaiem Al-Azhari University, Khartoum North (Sudan). Faculty of Agriculture and Food Technology | Ahmed, A.R., Food Processing Research Centre, Shambat , Khartoum (Sudan) | Mohamed, B.W., University of Khartoum, Khartoum (Sudan). Faculty of Agriculture
The effect of level of salt on quality attributes of Sudanese Mudaffara (semi-hard braided) cheese during storage was investigated. The pH decreased, while the titratable acidity increased and both were affected significantly (P:S0.05) by the level of salt. The total volatile fatty acids (TVF A) of the cheeses increased significantly (P:S0.05) with storage time. Cheese kept in low salt produced higher TVF A values than the medium and high salt cheese types (30 ml, 20 ml, 15 ml O.lN NaOH, respectively). Increasing the level of salt in brining whey from 10% to 15% and 20% significantly (p:S0.05) reduced the soluble nitrogen (SN) and SN/total nitrogen ratio during storage. The formol ripening index (FRI) and shilovish ripening index (SRI), tyrosine and tryptophan contents showed increasing trend as the storage time progressed and were all significantly (P:S0.05) higher in samples stored in low level of salt compared to those stored in high level of salt
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