IMPACT OF THE MODIFIED METHOD OF USING KNO3 ON TRANSFORMATIONS OF NITRATES V AND III DURING RIPENING OF DUTCH TYPE CHEESE
 
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Pol. J. Food Nutr. Sci. 2008;58(4):457–461
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ABSTRACT
On a commercial scale Dutch cheese was produced with the addition of KNO3 to brine but not to cheese-making milk. Three variants of experiment depended on salting the cheese into brine with KNO3 the level of which ranged from 0.05 % to 0.15%. Cheeses without saltpetre and with traditional addition of KNO3 into milk were produced for comparison. In ripening cheese the level of nitrates V and III was low and did not exceed permissible values by national and European regulations. In ripe experimental cheeses contents of nitrates V were on average from 5.06 to 11.13 mg NO3¯/kg whereas contents of nitrates III were on average from 0.73 to 0.81 mg NO2¯/kg. Control cheeses were characterised by similar contents of nitrates V and III, but cheeses produced without the addition of saltpetre had the lowest levels of nitrates V and III. Cheeses produced by means of this modified method of using KNO3 were of good quality.
ISSN:1230-0322