The influence of some factors on texture of fresh cheese

• Autorzy: Bonczar G. , Walczycka M. , Gamrat M. , Janiec J. , Szpak B.
• Języki publikacji: EN

Abstrakty

EN

The aim of the study was to follow up the properties of cheese mass obtained from ewes’ milk depending on the pasteurisation temperature, the kind of starter added and level of calcium chloride addition. The chemical composition, pH and texture of cheese mass produced from raw, pasteurised in 72°C for 15 s, and pasteurised in 95°C for 5 s milks were established. Similarly the cheese mass obtained from pasteurised milk without starter addition, with starter of mesophilic bacteria (Lc. lactis ssp. lactis, Lc. lactis ssp. cremoris, Lc. lacits ssp. diacetilactis) and with thermophilic starter (Str. thermophilus, Lb. delbrueckii ssp. bulgaricus). The same routine was applied to cheese mass obtained from pasteurised milk without CaCl2 addition or with 0.1 g/l, or 0.2 g/l of dehydrated CaCl2 addition.

Słowa kluczowe

EN

cheese mass; pasteurization temperature; thermophilic starter; mesophilic starter; calcium chloride; food texture; composition; fresh cheese

• Wydawca: -
• Czasopismo: Electronic Journal of Polish Agricultural Universities. Series Food Science and Technology
• Rocznik: 2001
• Tom: 04
• Numer: 2
• Opis fizyczny: http://www.ejpau.media.pl

Twórcy

autor

Bonczar G.

• Agricultural University of Krakow, 29 Listopada 52, 31-425 Krakow, Poland

autor

Walczycka M.

autor

Gamrat M.

autor

Janiec J.

autor

Szpak B.

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