EFFECT OF SODIUM-CHLORIDE CONCENTRATION AND RIPENING TIME ON THE SENSORY CHARACTERISTICS OF CAMEMBERT CHEESE WITH ADDITION OF MAGNESIUM

被引：0
|
作者：
LESAGE, L
SAUVAGEOT, F
VOILLEY, A
LORIENT, D
机构：
来源：
LAIT | 1992年 / 72卷 / 01期
关键词：
SODIUM CHLORIDE; RIPENING; SENSORY PROFILE; MOLD-RIPENED CHEESE;
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
The effect of ripening (22, 40, 55 days) and sodium chloride content (0, 0.4, 0.8, 2.1%) on the sensory characteristics of camembert cheese enriched with magnesium chloride was studied. Forty-four selected characteristics were used to describe appearance, odor, texture, aroma and taste of the sensory profile. During ripening, appearance and texture were greatly modified in cheeses with NaCl content of 0, 0.4, 0.8%. These characteristics were not influenced with 2.1% NaCl. Flavor changed during ripening for all NaCl contents; cheeses containing 0.8% of NaCl were found to be different from the others. Addition of magnesium increased proteolysis at all NaCl levels.
引用
收藏
页码：73 / 85
页数：13
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