[Effect of different amounts of KNO3 on the quality of "Zuławski" cheese. II. Microbiological and organoleptic values after addition of different amounts of KNO3].
The present paper constitutes an integral part of the studies on "Zuławski" cheese quality that have been presented in the first part: "Changes of nitrates in ripening "Zuławski" cheese". Physico-chemical and microbiological assessment of raw and pasteurized milk assigned to cheese production proved that the milk not always was of the highest quality. It was stated that ++saltpeter addition to cheese-making milk by 0.01% and 0.02% does not have an explicit effect on improvement of microbiological quality and organoleptic values of "Zuławski" cheese.
Przybyłowski
P
P
Zakładu Zywności i Zywienia na Statkach Wyzszej Szkołly Morskiej w Gdyni.
Smiechowska
M
M
Steinka
I
I
D000818:Animals; D002611:Cheese / Q000032:analysis* / Q000592:standards; D004305:Dose-Response Relationship, Drug; D004926:Escherichia coli / Q000187:drug effects* / Q000302:isolation & purification; D005260:Female; D005503:Food Additives; D005519:Food Preservation / Q000379:methods* / Q000592:standards; D008892:Milk / Q000187:drug effects / Q000382:microbiology* / Q000592:standards; D009566:Nitrates / Q000008:administration & dosage*; D011044:Poland; D017680:Potassium Compounds; D011786:Quality Control; D012621:Seasons; D013242:Sterilization / Q000379:methods / Q000592:standards
D005503:Food Additives; D009566:Nitrates; D017680:Potassium Compounds; C023844:potassium nitrate
Wpływ zróznicowanego dodatku KNO3 na jakość sera zuławskiego. Cz. II. Cechy mikrobiologiczne i organoleptyczne sera zuławskiego o róznym dodatku KNO3.