Lipolysis in reduced sodium Feta cheese made by partial substitution of NaCl by KCl
MC Katsiari, LP Voutsinas, E Alichanidis… - International Dairy …, 2000 - Elsevier
Feta cheese (five trials) of different sodium content was made from split lots of curd by
varying the salting procedure, ie dry salting with NaCl (control) or mixtures of NaCl/KCl (3: 1
or 1: 1, w/w basis) and filling the cans with brine made with NaCl or the above NaCl/KCl
mixtures, respectively. Lipolysis in cheese was monitored during aging by using the acid
degree value (ADV) method and gas chromatography (GC). It was found that the ADVs of
control and experimental cheeses were similar (P> 0.05) at all sampling ages (3, 20, 40, 60 …
varying the salting procedure, ie dry salting with NaCl (control) or mixtures of NaCl/KCl (3: 1
or 1: 1, w/w basis) and filling the cans with brine made with NaCl or the above NaCl/KCl
mixtures, respectively. Lipolysis in cheese was monitored during aging by using the acid
degree value (ADV) method and gas chromatography (GC). It was found that the ADVs of
control and experimental cheeses were similar (P> 0.05) at all sampling ages (3, 20, 40, 60 …
以上显示的是最相近的搜索结果。 查看全部搜索结果