INFLUENCE OF PLASTICISATION CONDITIONS ON THE TEXTURE OF CASCAVAL CHEESE

Doina Georgeta Andronoiu, Elisabeta Botez, G. D. Mocanu, Oana Viorela Nistor, Corina Talida Ilie

Abstract


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.

Full Text:

PDF


DOI: http://dx.doi.org/10.15835/arspa.v81i1-2.8143



Copyright (c)



AGRICULTURA
AcademicPres
University of Agricultural Sciences and Veterinary Medicine
3-5 Manastur St., 400372 Cluj-Napoca, Romania
Tel: +40-264-596.384 | Fax: +40-264-593.792 
biroupublicatii@usamvcluj.ro