The influence of milk heat treatments on salt diffusion in cheese
Uticaj termičke obrade mleka na tok difuzije soli kroz sir
Abstract
The main purpose of this research was to investigate salt diffusion in Edam cheese types with different milk heat treatments: (65°C/20 min; 75°C/10 min; 85°C/5 min; 95°C/ 5 min). The influence of salting time and slice thickness on salt and water diffusion were investigated. Cheeses produced from milk subjected to more severe heat treatment showed faster salting process and higher final salt concentration. However, increase of the severity milk heat treatment yielded in less water expulsion during salting process. .
U radu je ispitana kinetika difuzije soli pri soljenju sireva edamskog tipa sa različitim režimima termičke obrade mleka i to: 65°C/20 min; 75°C/10 min; 85°C/5 min; 95°C/5 min. Proučen je uticaj vremena soljenja i debljine uzorka sira na dinamiku kretanja soli i vode kroz sirno testo. Ustanovljeni su uticaji različitih termičkih tretmana na tok difuzije soli i poređeni sa rezultatima kontrolnog sira odnosno sira proizvedenog na tradicionalan način. Svi uzorci proizvedeni od mleka termički tretiranog na višim temperaturama, na kraju soljenja (240 min) pokazuju veću koncentraciju soli i veći sadržaj vode u odnosu na kontrolni sir. .
Keywords:
milk heat treatments / salting of cheeses / salt diffusion / cheese water / termički tretman / soljenje sireva / difuzija soli / voda u siruSource:
Prehrambena industrija - mleko i mlečni proizvodi, 2001, 12, 1-2, 55-58Publisher:
- Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd
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Poljoprivredni fakultetTY - JOUR AU - Pudja, Predrag AU - Radovanović, Mira AU - Vladisavljević, Goran AU - Vučić, Tanja AU - Miočinović, Jelena PY - 2001 UR - http://aspace.agrif.bg.ac.rs/handle/123456789/359 AB - The main purpose of this research was to investigate salt diffusion in Edam cheese types with different milk heat treatments: (65°C/20 min; 75°C/10 min; 85°C/5 min; 95°C/ 5 min). The influence of salting time and slice thickness on salt and water diffusion were investigated. Cheeses produced from milk subjected to more severe heat treatment showed faster salting process and higher final salt concentration. However, increase of the severity milk heat treatment yielded in less water expulsion during salting process. . AB - U radu je ispitana kinetika difuzije soli pri soljenju sireva edamskog tipa sa različitim režimima termičke obrade mleka i to: 65°C/20 min; 75°C/10 min; 85°C/5 min; 95°C/5 min. Proučen je uticaj vremena soljenja i debljine uzorka sira na dinamiku kretanja soli i vode kroz sirno testo. Ustanovljeni su uticaji različitih termičkih tretmana na tok difuzije soli i poređeni sa rezultatima kontrolnog sira odnosno sira proizvedenog na tradicionalan način. Svi uzorci proizvedeni od mleka termički tretiranog na višim temperaturama, na kraju soljenja (240 min) pokazuju veću koncentraciju soli i veći sadržaj vode u odnosu na kontrolni sir. . PB - Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd T2 - Prehrambena industrija - mleko i mlečni proizvodi T1 - The influence of milk heat treatments on salt diffusion in cheese T1 - Uticaj termičke obrade mleka na tok difuzije soli kroz sir EP - 58 IS - 1-2 SP - 55 VL - 12 UR - https://hdl.handle.net/21.15107/rcub_agrospace_359 ER -
@article{ author = "Pudja, Predrag and Radovanović, Mira and Vladisavljević, Goran and Vučić, Tanja and Miočinović, Jelena", year = "2001", abstract = "The main purpose of this research was to investigate salt diffusion in Edam cheese types with different milk heat treatments: (65°C/20 min; 75°C/10 min; 85°C/5 min; 95°C/ 5 min). The influence of salting time and slice thickness on salt and water diffusion were investigated. Cheeses produced from milk subjected to more severe heat treatment showed faster salting process and higher final salt concentration. However, increase of the severity milk heat treatment yielded in less water expulsion during salting process. ., U radu je ispitana kinetika difuzije soli pri soljenju sireva edamskog tipa sa različitim režimima termičke obrade mleka i to: 65°C/20 min; 75°C/10 min; 85°C/5 min; 95°C/5 min. Proučen je uticaj vremena soljenja i debljine uzorka sira na dinamiku kretanja soli i vode kroz sirno testo. Ustanovljeni su uticaji različitih termičkih tretmana na tok difuzije soli i poređeni sa rezultatima kontrolnog sira odnosno sira proizvedenog na tradicionalan način. Svi uzorci proizvedeni od mleka termički tretiranog na višim temperaturama, na kraju soljenja (240 min) pokazuju veću koncentraciju soli i veći sadržaj vode u odnosu na kontrolni sir. .", publisher = "Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd", journal = "Prehrambena industrija - mleko i mlečni proizvodi", title = "The influence of milk heat treatments on salt diffusion in cheese, Uticaj termičke obrade mleka na tok difuzije soli kroz sir", pages = "58-55", number = "1-2", volume = "12", url = "https://hdl.handle.net/21.15107/rcub_agrospace_359" }
Pudja, P., Radovanović, M., Vladisavljević, G., Vučić, T.,& Miočinović, J.. (2001). The influence of milk heat treatments on salt diffusion in cheese. in Prehrambena industrija - mleko i mlečni proizvodi Univerzitet u Novom Sadu - Tehnološki fakultet, Novi Sad i Savez hemičara i tehnologa, Beograd., 12(1-2), 55-58. https://hdl.handle.net/21.15107/rcub_agrospace_359
Pudja P, Radovanović M, Vladisavljević G, Vučić T, Miočinović J. The influence of milk heat treatments on salt diffusion in cheese. in Prehrambena industrija - mleko i mlečni proizvodi. 2001;12(1-2):55-58. https://hdl.handle.net/21.15107/rcub_agrospace_359 .
Pudja, Predrag, Radovanović, Mira, Vladisavljević, Goran, Vučić, Tanja, Miočinović, Jelena, "The influence of milk heat treatments on salt diffusion in cheese" in Prehrambena industrija - mleko i mlečni proizvodi, 12, no. 1-2 (2001):55-58, https://hdl.handle.net/21.15107/rcub_agrospace_359 .