The influence of brine concentration on salt diffusion in cheeses
Uticaj koncentracije salamure na tok difuzije soli kroz sir
dc.creator | Miočinović, Jelena | |
dc.creator | Vladisavljević, Goran | |
dc.creator | Pudja, Predrag | |
dc.date.accessioned | 2020-12-17T18:19:29Z | |
dc.date.available | 2020-12-17T18:19:29Z | |
dc.date.issued | 2004 | |
dc.identifier.issn | 0353-6564 | |
dc.identifier.uri | http://aspace.agrif.bg.ac.rs/handle/123456789/803 | |
dc.description.abstract | The main purpose of this research was to investigate the influence of brine concentration (5, 10, 15 and 20% NaCl) on salt diffusion in cheese types with different milk heat treatments: ( 65°C/20 min - cheese A and 95°C/5 min cheese B). The increase in brine concentration results in higher rates of salt absorption and salt concentration in both cheeses. During salting in brine with 10, 15 and 20% NaCl, the samples of cheese B uptake higher salt amount than samples of cheese A. The salting in weak brine causes increasing in moisture content of cheeses. Decreasing of total solids cheese B is low rate than decreasing total solids of cheese A during salting in weak brine. | en |
dc.description.abstract | U radu je ispitana kinetika difuzije soli i vode pri soljenju sireva u različitim koncentracijama salamure (5, 10, 15 i 20% NaCl). Tok difuzije soli i vode je ispitivan pri soljenju sireva izrađenih sa dva različita termička tretmana mleka: 65°C/20 min (sir A) i 95°C/5min (sir B). Kod oba ogledna sira porast koncentracije soli, kao i sadržaj soli u siru nakon završenog ispitivanog perioda soljenja, srazmeran je koncentraciji salamure. Uzorci sira B, izrađenih na bazi koagregata proteina mleka, pokazuju nešto veću koncentraciju soli soljenjem u salamuri koncentracije 10, 15 i 20% NaCl. Sadržaj soli prilikom soljenja u salamuri sa 5% NaCl je nešto veći kod sireva tipa A. Kod oba ogledna sira soljenjem u salamuri niskih koncentracija soli (5 i 10% NaCl) uočeno je konstantno upijanje vode tokom celokupnog ispitivanog perioda. Smanjenje sadržaja suve materije uzoraka sira B je manjeg obima nego smanjenje suve materije uzoraka sira A tokom soljenja u salamuri niske koncentracije soli. | sr |
dc.publisher | Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd | |
dc.rights | openAccess | |
dc.source | Prehrambena industrija - mleko i mlečni proizvodi | |
dc.subject | milk heat treatment | en |
dc.subject | salting of cheese | en |
dc.subject | salt diffusion | en |
dc.subject | water in cheese | en |
dc.subject | termički tretman mleka | sr |
dc.subject | soljenje sireva | sr |
dc.subject | difuzija soli | sr |
dc.subject | sadržaj vode u siru | sr |
dc.title | The influence of brine concentration on salt diffusion in cheeses | en |
dc.title | Uticaj koncentracije salamure na tok difuzije soli kroz sir | sr |
dc.type | article | |
dc.rights.license | ARR | |
dc.citation.epage | 97 | |
dc.citation.issue | 1-2 | |
dc.citation.other | 15(1-2): 92-97 | |
dc.citation.spage | 92 | |
dc.citation.volume | 15 | |
dc.identifier.fulltext | http://aspace.agrif.bg.ac.rs/bitstream/id/4314/800.pdf | |
dc.identifier.rcub | https://hdl.handle.net/21.15107/rcub_agrospace_803 | |
dc.type.version | publishedVersion |