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Ziarno M.,Nowak A.,Pluta A., 2004. POSSIBILITIES OF APPLICATION OF CALCIUM SALTS FOR CALCIUM FORTIFICATION OF COTTAGE CHEESE. Acta Sci.Pol. Technol. Aliment. 3 (1), 103-112

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Issue 3 (1) 2004 pp. 103-112

Malgorzata Ziarno, Anna Nowak, Antoni Pluta

POSSIBILITIES OF APPLICATION OF CALCIUM SALTS FOR CALCIUM FORTIFICATION OF COTTAGE CHEESE

Abstract In this research the possibilities of cottage cheese fortification with supplement of calcium salts to dressing cream were studied. Water-soluble calcium salts caused loss of heat stability of proteins. The highest amount of calcium (45 mg%) was added to dressing cream as calcium gluconate form. Application of water-soluble calcium salts blends did not yield benefits. Application of water-insoluble calcium salts made considerable for-tification (up to 350 mg%) possible. Influence of addition of dressing cream containing calcium salts to cottage cheese curd on the some properties of cottage cheese was studied. The most beneficial fortification, without decrease of sensory properties, was achieved by addition of water-insoluble calcium salts or calcium chloride. Changes of dressing acidity and cottage cheese acidity were dependent on the amount and type of the applied calcium salts.
Keywords: cottage cheese, calcium salts, calcium, fortification
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For citation:

MLA Ziarno, Malgorzata, et al. "POSSIBILITIES OF APPLICATION OF CALCIUM SALTS FOR CALCIUM FORTIFICATION OF COTTAGE CHEESE." Acta Sci.Pol. Technol. Aliment. 3.1 (2004): 103-112.
APA Ziarno M.,Nowak A.,Pluta A. (2004). POSSIBILITIES OF APPLICATION OF CALCIUM SALTS FOR CALCIUM FORTIFICATION OF COTTAGE CHEESE. Acta Sci.Pol. Technol. Aliment. 3 (1), 103-112
ISO 690 ZIARNO, Malgorzata, NOWAK, Anna, PLUTA, Antoni. POSSIBILITIES OF APPLICATION OF CALCIUM SALTS FOR CALCIUM FORTIFICATION OF COTTAGE CHEESE. Acta Sci.Pol. Technol. Aliment., 2004, 3.1: 103-112.