Changes in the Physicochemical Properties of Kashkaval of Pindos Cheese Produced with Different Salting Methods during Ripening


  •  Eleni C. Pappa    
  •  Efthymia Kondyli    
  •  Loulouda Bosnea    
  •  Marios Mataragas    

Abstract

Kashkaval of Pindos cheeses were produced either with sheep (100%) or mixture of sheep (90%) - goat (10%) milk. Sheep milk cheeses were manufactured either by dry salting or by immersion in 18% w/w salt (NaCl) brine. Cheeses made with the mixture of sheep- goat milk were directly immersed in brine of 15% or 18% w/w NaCl concentration. These are common practices of cheese salting used by the traditional cheese-makers. The physicochemical characteristics of all cheeses were monitored during a ripening period of 3-months. The results have shown that the physicochemical characteristics of both cheeses were not affected by the different salting methods. Therefore, Kashkaval of Pindos cheese can be salted either with dry salt or with immersion in brine, without altering their main composition and organoleptic characteristics. Furthermore, some historical data about Kashkaval of Pindos cheese are included.



This work is licensed under a Creative Commons Attribution 4.0 License.
  • ISSN(Print): 1927-0887
  • ISSN(Online): 1927-0895
  • Started: 2012
  • Frequency: bimonthly

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