Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of cheese
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منابع مشابه
Comparative Analysis of Indian Paneer and Cheese Whey for Electrolyte Whey Drink
The present study was undertaken to make crude comparison between whey obtained from paneer and cheese during manufacturing. Paneer and cheese whey were compared in terms of all the minerals as well as physicochemical properties indispensable for electrolyte drink. The slight differences attributed, among various parameters can be mainly due the difference in manufacturing process. Our results ...
متن کاملManufacture and Use of Cheese Products
Cheese is the most complex of the dairy products, involving chemical, biochemical and microbiological processes. The steps in all cheesemaking include milk acidification, milk coagulation, whey removal, packaging and storage. Most cheesemaking also includes heating the cheese curd and salting the curd. Even slight changes in these processes can lead to significant differences in the final chees...
متن کاملEffect of Potassium Chloride and Potassium-Based Emulsifying Salts as a Salt (Sodium chloride) Replacer on the Chemical and Microbiological Characteristics of Pasteurized Process Cheese
The consumption of sodium in excessive amount may lead to heart disease, which is the first leading cause of death in the United States. Process cheese is one of the high salt containing milk products. The objective of this study was to evaluate and compare the effects of potassium chloride (KCl) and potassium based emulsifying salts as a salt (NaCl) replacer on the chemical and microbiological...
متن کاملThe influence of sodium chloride replacement with potassium chloride on quality changes of hot smoked Kilka (Clupeonella cultriventris caspia) during storage at ± 4°C
The aim of this work was to study the effect of sodium chloride replacement with potassium chloride on quality changes of hot smoked Kilka during storage at ± 4°C. To achieve this, after initial preparation, samples were exposed to brining process in two salts. This study was designed in two stages: in the first stage, different levels of salt replacement were used to select the best smoked tre...
متن کاملThe influence of sodium chloride replacement with potassium chloride on quality changes of hot smoked Kilka (Clupeonella cultriventris caspia) during storage at ± 4°C
The aim of this work was to study the effect of sodium chloride replacement with potassium chloride on quality changes of hot smoked Kilka during storage at ± 4°C. To achieve this, after initial preparation, samples were exposed to brining process in two salts. This study was designed in two stages: in the first stage, different levels of salt replacement were used to select the best...
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