Effect of salt on hardness and whiteness of Gaziantep cheese during short-term brining

Journal of Food Engineering

Volumn 52, Issue 2, 2002, Pages 155-159

  Kaya, S ^a  

^a GAZIANTEP UNIVERSITY   (Turkey)

Author keywords

Color; Gaziantep cheese; Hardness; Salt

Indexed keywords

ABSORPTION; DAIRY PRODUCTS; HARDNESS; SALTS; SOLUTIONS;

BRINING;

FOOD PROCESSING;

EID: 0036533262     PISSN: 02608774     EISSN: None     Source Type: Journal    
DOI: 10.1016/S0260-8774(01)00098-X     Document Type: Article

References (13)

1. Influence of sodium chloride on the proteolysis of casein by rennet and by pepsin
2. Transport of salt and water during salting of cheese. 1. Analysis of processes involved
3. Influence of cheese geometry on the movement of sodium chloride and water during brining
4. Survival of probiotic microbial strains in a cheese matrix during ripening: Simulation of rates of salt diffusion and microorganism survival
5. The effect of salt concentration on rancidity in Gaziantep cheese
6. Microstructure and texture of cheese analogs containing different types of fat
7. Whiteness change during heating and cooling of Mozzeralla cheese
8. Influence of salt on the quality of reduced fat Cheddar cheese
9. Salt diffusion in Cheddar cheese
10. Effect of salt and cymosin on the physico-chemical properties of Feta cheese during ripening
11. Effect of modification of fat particle size by homogenization on, composition, proteolysis, functionality, and appearance of reduced fat Mozzarella cheese