Loading...
Please wait, while we are loading the content...
Similar Documents
The impact of the modified method of using KNO3 on the formation of volatile N-nitrosamines in Gouda cheese
| Content Provider | Semantic Scholar |
|---|---|
| Author | Stasiuk, Ewa PrzybyĆowski, Piotr |
| Copyright Year | 2006 |
| Abstract | The paper presents the modified method of saltpetre addition, which comprises adding KNO3 to brine instead to cheese-making milk. Cheese produced in such a way does not show a greater content of N-nitrosamines in comparison to the cheese produced in a traditional method. The modified method of using KNO3 during the production of a Dutch type Gouda rennet cheese enables obtaining nitrate-free whey in the production process. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://ptfarm.pl/pub/File/wydawnictwa/bromatologia/1_06/BROM0106.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |