We found a match
Your institution may have access to this item. Find your institution then sign in to continue.
- Title
MOŻLIWOŚCI ZWIĘKSZANIA ZAWARTOŚCI WAPNIA W SERACH TWAROGOWYCH W ŚWIETLE DOTYCHCZASOWYCH BADAŃ.
- Authors
Siemianowski, Krzysztof; Szpendowski, Jerzy
- Abstract
Calcium is an element essential for regular functioning of the human body. Its best source are dairy products, including consumer milk, dairy fermented beverages and ripening cheeses. However, during tvarog cheeses production, approximately 80% of the calcium contained in milk are lost with whey. Both milk enrichment with calcium salts following pasteurisation and enrichment directly to the curd produce tvarog cheeses with acceptable sensory properties and content below 300 mg Ca/100 g. Cottage cheeses can also be enriched with calcium by the use of calcium-enriched cream. Although the analysed methods offer a significant enrichment in calcium, none of them can yet produce tvarog cheeses that can become a calcium source comparable to ripening cheeses.
- Publication
Engineering Sciences & Technologies / Nauki Inżynierskie i Technologie, 2012, Vol 4, Issue 7, p83
- ISSN
2080-5985
- Publication type
Academic Journal