FOOD. Science. Technology. Quality

Food. SCIENCE. Technology. Quality

Food. Science. TECHNOLOGY. Quality

Food. Science. Technology. QUALITY




Impact of a modified application method of KNO3 on transformations of nitrate (V) and (III) occurring while the Tykocinski cheese ripens


In Poland, saltpetre (KNO3) is used to produce ripening rennet cheeses and is added to the cheesemaking milk with the purpose of inhibiting the growth of bacteria causing butyric fermentation and bacteria from the coli group. During the research as described in this paper, a Swiss cheese called Tykocinski was produced on an industrial scale with the use a modified application method of KNO3 (that was added to the brine and not to the cheese-making milk). The most advantageous variant of the experiment included salting the cheeses in the brine with a KNO3 concentration rate ranging from 0,05 % to 0,10 %. The cheeses produced by this modified application method were characterized by a low level of nitrates (V) and (III) and by advantageous sensory features. The addition of KNO3 to the brine makes it possible to obtain nitrate-free whey, which, subsequently, can be used in food industry.


Swiss type of cheese, Tykociński cheese, nitrate V and III, whey, brine