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标题：Effect of Salt Amount of Brine and Ripening Period, CaCl2 and Lecithin Addition Made on White Pickled Cheese Quality
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作者：Songül Çakmakçı ; Ahmet Kurt
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1993
卷号：18
期号：1
出版社：Association of Food Technology, Turkey
摘要：White pickled cheese was made from the standardized (fat 3%) and pasteurized (in 68 ^oC 10 min.) cow milk in this research. In the processing of the cheese 1% starter culture ( Streptococcus lactis and Lactobacillus casei 1: 1), 0.015% CaCl₂ and 0.05% lecithin were added to the milk. In the different ripening period (2, 30, 60 and 90th day) organoleptic, physical and chemical characteristics of the cheese samples were analyzed. Cheese samples were ripened in 14% and 17% brine and on this properties effect of salt amount of brine were determined. Increase of salt concentration of brine (from 14% to 17%) had reduced the fat ratio of cheese samples significantly (p<0.05), but increased the pH values (p<0.05). Increase of salt concentration in the brine had affected increases of ash, salt and salt of dry-matter values significantly (p<0.01). Brine salt concentration has not affected significantly (p<0.05) organoleptic characteristics of the cheese samples. Effect of ripening period on dry matter, salt, acidity degree, fat of dry matter and cheese color of cheese samples significantly (p<0.05); fat, protein, water soluble protein, salt of dry matter and ripening degree had been found statistically (p<0.01) important. Brine salt concentration x ripening period interaction has affected on the ripening degree of cheese (p<0.05). The highest a-casein, at last g-casein was observed at the cheese samples at the 90th. Of ripening. Increase of salt concentration of brine from 14 to 17% while did not make any important changes in a-casein of the cheese (p<0.05), but affected the reduction b-casein and increases of g-casein.