INFLUENCE OF PLASTICISATION CONDITIONS ON THE TEXTURE OF CASCAVAL CHEESE

Doina Georgeta Andronoiu Dunarea de Jos University, Faculty of Food Science and Engineering, 111 Domneasca Street, 800201, Galati
Elisabeta Botez Dunarea de Jos University, Faculty of Food Science and Engineering, 111 Domneasca Street, 800201, Galati
G. D. Mocanu Dunarea de Jos University, Faculty of Food Science and Engineering, 111 Domneasca Street, 800201, Galati
Oana Viorela Nistor Dunarea de Jos University, Faculty of Food Science and Engineering, 111 Domneasca Street, 800201, Galati
Corina Talida Ilie Dunarea de Jos University, Faculty of Food Science and Engineering, 111 Domneasca Street, 800201, Galati

DOI: https://doi.org/10.15835/arspa.v83i3-4.9072

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.

Published

2012-12-15

Issue

Vol. 83 No. 3-4 (2012): AGRICULTURA

Section

Research articles

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