Effects of fully and partial substitution of NaCl by KCl on physico-chemical and sensory properties of white pickled cheese
Küçük Resim Yok
Tarih
2008
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Informa Healthcare
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
White pickled cheeses were produced with different salting treatments, vacuum-packed in polyethylene containers, and stored at 41C for 90 days. Five different concentrations of NaCl, KCl or NaCl/KCl mixtures (sample A, 100% NaCl; sample B, 100% KCl; sample C, 75% NaCl+25% KCl; sample D, 50% NaCl+50% KCl; sample E, 25% NaCl+75% KCl) were applied in the production of cheeses. Some physical, chemical and sensory properties of the samples were monitored at 0, 15, 30, 60 and 90 days of ripening. The results obtained indicated that the cheese could be produced with the mixture of 75% NaCl+25% KCl without negative effects on cheese quality.
Açıklama
Anahtar Kelimeler
white pickled cheese, KCl, NaCl, cheese quality
Kaynak
International Journal of Food Sciences and Nutrition
WoS Q Değeri
Q3
Scopus Q Değeri
Q1
Cilt
59
Sayı
3
