CHANGES OF SOME PHYSIOLOGICAL VALUES IN RATS FED DIETS WITH RIPENING CHEESES BEING SALTED IN BRINE WITH POTASSIUM CHLORIDE ADDITION
 
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Pol. J. Food Nutr. Sci. 1998;48(2):299–310
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ABSTRACT
This work reports the effect of diets with ripening cheese Jeziorański or Tilsit-type on the weight of particular body organs, values of haematological indices and the content of some minerals in the liver and blood plasma in growing Wistar rats. The cheeses were salted in 20% solution of sodium chloride and sodium chloride/potassium chloride mixture (1:1 w/w) for 225, 50, 75 and 100% of the standard salting time. The correlation was found between the diet and weights of liver and kidneys but not between the diet and the weights of heart and spleen. The haematopoietic system of rats was not found to be influenced by cheese diets. The haematological indices were within the physiological norms. The concentration of sodium and potassium in the liver of rats were significantly (P=0.05) dependent on the diet. The concentrations of sodium and calcium in the blood plasma of rats fed cheeses being salted in the sodium chloride/potassium chloride mixture increased significantly the concentration of potassium in the blood plasma of rats.
ISSN:1230-0322