Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume3/issue1/11_1_2004.pdf
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
Full text available in english in Adobe Acrobat format:https://www.food.actapol.net/volume3/issue1/11_1_2004.pdf
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. |