Mozliwosc zwiekszenia zawartosci potasu w serach dojrzewajacych.
1994
Iwanczak M. | Reps A. | Jarmul I. | Wisniewska K. | Kolakowski P.
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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书目信息
Przeglad Mleczarski
ISSN
0478-6599
页码
v.87-88
其它主题
Propriete organoleptique; Cheesemaking; Fabricacion del queso; Contenido de nitrogeno; Proteinas; Technologie fromagere; Composicion aproximada; Cloruro sodico; Fromage a pate dure; Propiedades organolepticas
注释
2 tables; 9 ref.
翻译的标题
英语.
[Possibility of increase of potassium content in ripening cheese]. [Polish]
类型
Journal Article
来源
Przeglad-Mleczarski (Poland). (1994). (no.4) p. 87-88.
团体作者
Akademia Rolniczo-Techniczna, Olsztyn (Poland). Inst. Biotechnologii Zywnosci
National Dairy Council (USA).
2012-11-15
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