The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese

Author:

Ayyash M.M.,Sherkat F.,Francis P.,Williams R.P. W.,Shah N.P.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference40 articles.

1. Cheese varieties ripened in brine;Abd El-Salam,2004

2. Characteristics of major traditional regional cheese varieties of East-Mediterranean countries: A review;Alichanidis;Dairy Sci. Technol.,2008

3. Contribution to the study of Halloumi cheese made from sheep's milk;Anifantakis;Aust. J. Dairy Technol.,1983

4. Official Methods of Analysis of AOAC International,1995

5. Effect of partial substitution of NaCl with KCl on Halloumi cheese during storage: Chemical composition, lactic bacterial count, and organic acids production;Ayyash;J. Food Sci.,2010

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