Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride-Reference-Cited by-同舟云学术

Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride

Published:2011-06 Issue:6 Volume:94 Page:2701-2706
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Gomes A.P.,Cruz A.G.,Cadena R.S.,Celeghini R.M.S.,Faria J.A.F.,Bolini H.M.A.,Pollonio M.A.R.,Granato D.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference43 articles.

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2. Effect of partial substitution of NaCl with KCl on proteolysis of Halloumi cheese;Ayyash;J. Food Sci.,2011

3. The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese;Ayyash;J. Dairy Sci.,2011

4. Brasil. 1996. Ministério da Agricultura, Pecuária e Abastecimento. Secretaria de Defesa Agropecuária. Regulamento Técnico de Identidade e Qualidade de Queijos. Accessed July 26, 2010. http://www.agricultura.gov.br.

5. Brasil. 1998. Ministério da Saúde. Agência Nacional de Vigilância Sanitária. Portaria número 27. Regulamento técnico referente à informação nutricional complementar. Accessed Nov. 14, 2010. http://crn6.org.br/legislacao_alimentacao_e_nutricao/portaria.

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