which of the following statements is not correct about salting of cheese?
Answers
Answer:
Salt in cheese serves two major roles—namely, it acts as a preservative and contributes directly to flavor and quality. The preservative action of NaCl is due to its depressing effect on the water activity of the cheese. Moreover, salt increases the osmotic pressure of the aqueous phase of foods, causing dehydration of bacterial cells, killing them or, at least, preventing their growth. NaCl contributes directly to saltiness in cheese, a flavor that is generally highly appreciated. It contributes indirectly to flavor of cheese by its controlling influence on microbial and enzymatic activities which, in turn, influence lactose metabolism, cheese pH, degradation of fats and casein, and the formation of flavor compounds, such as peptides, free amino acids, and free fatty acids. In addition to these functions, salt exerts a number of important effects on cheese. Salt, together with pH and calcium level, has a large effect on the extent of paracasein hydration or aggregation, which in turn affects the water binding capacity of the casein matrix, its tendency to synerese, its rheological and textural characteristics, and its cooking properties. This chapter discusses the typical NaCl levels in different cheeses, the differences between dry-salting and brine-salting, the factors that affect salt uptake in cheese curd, how NaCl affects cheese composition, what causes the outside of brine-salted cheese to become slimy and sticky, how cheese brine should be prepared and maintained, how NaCl affects the microbiology of cheese, and how one can make low-sodium cheese.
Explanation:
I hope this answer help you. Follow for more answers.
Explanation:
hiii armodrilla i want to f u c k s e x you
please tell your adress i will come to fu ck you