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The Effects Of Block Size And Amount Of Brine On The Salt Absorption In White Pickled Cheese, Tümer Uraz, Nurşen Gencer
The Effects Of Block Size And Amount Of Brine On The Salt Absorption In White Pickled Cheese, Tümer Uraz, Nurşen Gencer
Turkish Journal of Agriculture and Forestry
In this research, the effects of cheese size and amount of brine on the salt absorption of white Pickled cheese were investigated. After manufacture, cheeses were portioned into sizes of 7x7x7±1 and 7x7x11±1 cm. Then these samples were salted for 5 hours in different brines of the same concentration (14 %) but in different amounts (s and 2s). These 4 different cheese samples (A, B, C, D) were packed in brine (14%) in cans which were suitable for each cheese size. Total dry matter, fat, total nitrogen, titratable acidity and pH value of raw milk and salt contents of the …