文章基本信息

标题：Effect of Different Salting Methods on the Development of Volatile Fatty Acids in White Cheese
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作者：Celalettin Koçak ; Asuman Gürsel ; Erkan Ergül 等
期刊名称：Gida : Journal of Food
印刷版ISSN：1300-3070
电子版ISSN：1309-6273
出版年度：1987
卷号：12
期号：3
出版社：Association of Food Technology, Turkey
摘要：In this research effect of salting methods, which are carried out by (i) adding salt to the cheese milk at 5 and 7%, or by (ii) holding the sample in 1+4% brine solution, on the development of volatile fatty acids of White cheeses made from raw and pasteurized milk, were investigated. It was shown that contents of volatile fatty acid were higher in cheeses made from raw milk than in pasteurized milk cheeses (P<0.01). It was found that different salting methods didn't create a significant difference on the contents of volatile fatty acids of experimental cheeses (P<0.01).