Low Sodium Cheddar Cheeses Through Whole Milk Retentate Supplementation-Reference-Cited by-同舟云学术

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Low Sodium Cheddar Cheeses Through Whole Milk Retentate Supplementation

Published:1983-12 Issue:12 Volume:66 Page:2494-2500
ISSN:0022-0302
Container-title:Journal of Dairy Science
language:en
Short-container-title:Journal of Dairy Science

Author:

Kosikowski Frank V.

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference20 articles.

1. Sodium and potassium in high blood pressure;Albernethy;Food Technol.,1979

2. Dietary salt;Food Technol.,1980

3. Official methods of analysis,1975

4. Cheese;Davis,1965

5. Changes in the casein-calcium phosphate complex during a cheesemaking process involving cheddaring. Brief Commun;Dyachenko,1970

Cited by 23 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Process optimization of functional processed mozzarella cheese using response surface methodology;International Dairy Journal;2023-06

2. Reduced‐sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety;Comprehensive Reviews in Food Science and Food Safety;2020-01-20

3. Evaluation of the effect of salts on chemical, structural, textural, sensory and heating properties of cheese: Contribution of conventional methods and spectral ones;Critical Reviews in Food Science and Nutrition;2018-04-27

4. Contribution of fluorescence spectroscopy and independent components analysis to the evaluation of NaCl and KCl effects on molecular-structure and fat melting temperatures of Cantal-type cheese;International Dairy Journal;2017-10

5. Salt in Cheese: Physical, Chemical and Biological Aspects;Cheese;2017

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