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Sodium Bisulfite Impact on the Color of Sterilized Processed Cheese
FAN Ji-peng, LI Xiao-qin, WU Xin, YU Wen-jing, WU Sen-ming, ZHANG Li-ping
Journal of Dairy Science and Technology
2014, 37 (1):
16-18.
DOI: 10.15922/j.cnki.jdst.2014.01.004
In this study, the impact of adding different amounts of sodium bisulfate on the color change of sterilized processed cheese as indicated by L*, a* and b* values as well as ΔE (color difference) was investigated with the aim of solving the browning problem of processed cheese during sterilization. It was found that addition of 0.2–0.8 g/kg of sodium bisulfate showed good inhibition against the browning of sterilized processed cheese.
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