Linked Life Data

21605743

Source:http://linkedlifedata.com/resource/pubmed/id/21605743

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
6
pubmed:dateCreated
2011-5-24
pubmed:abstractText
The effect of substituting NaCl with KCl on Nabulsi cheese characteristics was investigated. Nabulsi cheese was made and stored in 4 different brine solutions at 18%, including NaCl only (A; control); 3NaCl:1KCl (wt/wt; B); 1NaCl:1KCl (wt/wt; C); and 1NaCl:3KCl (wt/wt; D). Chemical composition, proteolysis, total viable count, and texture profile analysis were assessed at monthly intervals for 5 mo. No significant effect was found among experimental cheeses in terms of chemical composition or texture profile. Proteolytic activities were higher in cheeses kept in brine solutions that contained higher KCl (B, C, and D) compared with the control. At the end of the storage period, water-soluble nitrogen in Nabulsi cheeses stored in B, C, and D was higher than that in the control cheese (A). In addition, total viable count increased significantly after 1 mo of storage for all salt treatments. Hardness and gumminess generally decreased significantly during storage within the same salt treatment.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Jun
pubmed:issn
1525-3198
pubmed:author
pubmed:copyrightInfo
Copyright © 2011 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
pubmed:issnType
Electronic
pubmed:volume
94
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
2741-51
pubmed:meshHeading
pubmed:year
2011
pubmed:articleTitle
The effect of substituting NaCl with KCl on Nabulsi cheese: chemical composition, total viable count, and texture profile.
pubmed:affiliation
School of Biomedical and Health Sciences, Victoria University, Werribee Campus, PO Box 14428, Melbourne, Victoria 8001, Australia.
pubmed:publicationType
Journal Article