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Effect of salt content of brine and ripening period, CaCl2 and lecithin addition on white pickled cheese quality



Effect of salt content of brine and ripening period, CaCl2 and lecithin addition on white pickled cheese quality



Gida 18(1): 21-28



White pickled cheese was made from cow milk, standardized to 3% fat and pasteurized at 68 degrees C for 10 min; 1% starter (Streptococcus lactis and Lactobacillus casei, 1:1), 0.015% CaCl2 and 0.05% lecithin were added. Sensory, physical and chemical properties of the cheeses were assessed after ripening for 2, 30, 60 or 90 days in 14 or 17% brine. Increasing the brine concentration decreased the fat content but increased ash and salt contents and pH of the cheese.

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Accession: 002604232

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