INFLUENCE OF PLASTICISATION CONDITIONS ON THE TEXTURE OF CASCAVAL CHEESE
The aim of this study was the determination of mechanical and sensorial properties of Cascaval Cheese as affected by plasticisation conditions. The curd was plasticised using four variants of brine, made from different solvents (water or water-whey mixture) and different quantities of salt. The firm...
| Main Authors: | , , , , |
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| Format: | Article |
| Language: | English |
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AcademicPres
2012-07-01
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| Series: | Agricultura |
| Online Access: | http://journals.usamvcluj.ro/index.php/agricultura/article/view/8143 |
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| author | Doina Georgeta Andronoiu Elisabeta Botez G. D. Mocanu Oana Viorela Nistor Corina Talida Ilie |
| author_facet | Doina Georgeta Andronoiu Elisabeta Botez G. D. Mocanu Oana Viorela Nistor Corina Talida Ilie |
| author_sort | Doina Georgeta Andronoiu |
| collection | DOAJ |
| description | The aim of this study was the determination of mechanical and sensorial properties of Cascaval Cheese as affected by plasticisation conditions. The curd was plasticised using four variants of brine, made from different solvents (water or water-whey mixture) and different quantities of salt. The firmness of the curd was determined by sensorial and instrumental methods and there was established a high correlation between the results. A series of other textural properties were determined by sensorial method. There were also determined some physical and chemical parameters. The best conditions of texturising curd involve the use of a 12% water-whey brine. |
| first_indexed | 2024-12-19T15:20:12Z |
| format | Article |
| id | doaj.art-2549f2c041674fb1a44b781b88c914c6 |
| institution | Directory Open Access Journal |
| issn | 1221-5317 |
| language | English |
| last_indexed | 2024-12-19T15:20:12Z |
| publishDate | 2012-07-01 |
| publisher | AcademicPres |
| record_format | Article |
| series | Agricultura |
| spelling | doaj.art-2549f2c041674fb1a44b781b88c914c62022-12-21T20:16:01ZengAcademicPresAgricultura1221-53172012-07-01811-210.15835/arspa.v81i1-2.81437248INFLUENCE OF PLASTICISATION CONDITIONS ON THE TEXTURE OF CASCAVAL CHEESEDoina Georgeta Andronoiu0Elisabeta Botez1G. D. Mocanu2Oana Viorela Nistor3Corina Talida Ilie4Faculty of Food Science and Engineering, Dunarea de Jos University, 111 Domneasca Street, 800201, GalatiFaculty of Food Science and Engineering, Dunarea de Jos University, 111 Domneasca Street, 800201, GalatiFaculty of Food Science and Engineering, Dunarea de Jos University, 111 Domneasca Street, 800201, GalatiFaculty of Food Science and Engineering, Dunarea de Jos University, 111 Domneasca Street, 800201, GalatiFaculty of Food Science and Engineering, Dunarea de Jos University, 111 Domneasca Street, 800201, GalatiThe aim of this study was the determination of mechanical and sensorial properties of Cascaval Cheese as affected by plasticisation conditions. The curd was plasticised using four variants of brine, made from different solvents (water or water-whey mixture) and different quantities of salt. The firmness of the curd was determined by sensorial and instrumental methods and there was established a high correlation between the results. A series of other textural properties were determined by sensorial method. There were also determined some physical and chemical parameters. The best conditions of texturising curd involve the use of a 12% water-whey brine.http://journals.usamvcluj.ro/index.php/agricultura/article/view/8143 |
| spellingShingle | Doina Georgeta Andronoiu Elisabeta Botez G. D. Mocanu Oana Viorela Nistor Corina Talida Ilie INFLUENCE OF PLASTICISATION CONDITIONS ON THE TEXTURE OF CASCAVAL CHEESE Agricultura |
| title | INFLUENCE OF PLASTICISATION CONDITIONS ON THE TEXTURE OF CASCAVAL CHEESE |
| title_full | INFLUENCE OF PLASTICISATION CONDITIONS ON THE TEXTURE OF CASCAVAL CHEESE |
| title_fullStr | INFLUENCE OF PLASTICISATION CONDITIONS ON THE TEXTURE OF CASCAVAL CHEESE |
| title_full_unstemmed | INFLUENCE OF PLASTICISATION CONDITIONS ON THE TEXTURE OF CASCAVAL CHEESE |
| title_short | INFLUENCE OF PLASTICISATION CONDITIONS ON THE TEXTURE OF CASCAVAL CHEESE |
| title_sort | influence of plasticisation conditions on the texture of cascaval cheese |
| url | http://journals.usamvcluj.ro/index.php/agricultura/article/view/8143 |
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