Impact of the modified method of using KNO3 on transformations of nitrates V and III during ripening of Dutch type cheese

• Autorzy: Stasiuk E. , Przybylowski P.
• Języki publikacji: EN

Abstrakty

EN

On a commercial scale Dutch cheese was produced with the addition of KNO3 to brine but not to cheese-making milk. Three variants of experiment depended on salting the cheese into brine with KNO3 the level of which ranged from 0.05% to 0.15%. Cheeses without saltpetre and with traditional addition of KNO3 into milk were produced for comparison. In ripening cheese the level of nitrates V and III was low and did not exceed permissible values by national and European regulations. In ripe experimental cheeses contents of nitrates V were on average from 5.06 to 11.13 mg NO3–/kg whereas contents of nitrates III were on average from 0.73 to 0.81 mg NO2–/kg. Control cheeses were characterised by similar contents of nitrates V and III, but cheeses produced without the addition of saltpetre had the lowest levels of nitrates V and III. Cheeses produced by means of this modified method of using KNO3 were of good quality.

• Wydawca: -
• Czasopismo: Polish Journal of Food and Nutrition Sciences
• Rocznik: 2008
• Tom: 58
• Numer: 4
• Opis fizyczny: p.457-461,ref.

Twórcy

autor

Stasiuk E.

• Department of Commodity and Cargo Science, Gdynia Maritime University, Morska 83, 81-87,81-225 Gdynia, Poland

autor

Przybylowski P.

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Uwagi

PL

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