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Effect of salting time and KCL addition to brine on nutritive value of ripening cheese protein

Effect of salting time and KCL addition to brine on nutritive value of ripening cheese protein

Acta Academiae Agriculturae ac Technicae Olstenensis, Technologia Alimentorum ( 28): 145-156

Samples of ripening cheeses, Jezioranski and Tylzycki (Tilsit) varieties, received from the Institute of Food Biotechnology and the Olsztyn University of Agriculture and Technology, Poland, were analysed. The cheeses were brined in 20% NaCl solutions and in 1:1 KCl:NaCl. Brining times, equivalent to 25, 50, 75 and 100% of standard brining time, were used.

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Accession: 002604238

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