FABRICATION OF BRINE – SALTED TELEMEA CHEESE WITH DIFFERENT PROPORTIONS OF NaCl/KCl

Agricultura, agricultural practice and science journal

Gabriel – Dănuț Mocanu¹  Elisabeta Botez² 

[1] Food Science, Food Engineering, Biotechnology and Aquaculture Dep;Food Science, Food Engineering, Biotechnology and Aquaculture Department, Facultyof Food Science and Engineering, ”Dunarea de Jos„ University of Galati, 111 Domneasca Street, 800201, Galati

关键词: Telemea cheese;    sodium reduction;    potassium chloride;    sensory;    texture;   

DOI  :  10.15835/agrisp.v107i3-4.13131

学科分类：农业科学（综合）

来源: Academicpres Publishing House

【 摘 要 】

Sodium chloride is an indispensable constituent of white brined cheeses. It is involved in flavor and hardness improving, water activity and bitterness reducing, controls the enzymatic activity and bacterial growth and contributes to cheese preservation.

【 授权许可】

CC BY-NC-ND