An attempt for producing low-sodium Feta-type cheese-Reference-Cited by-同舟云学术

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An attempt for producing low-sodium Feta-type cheese

Published:1995-01 Issue:3 Volume:52 Page:295-299
ISSN:0308-8146
Container-title:Food Chemistry
language:en
Short-container-title:Food Chemistry

Author:

Aly M.E.

Publisher

Elsevier BV

Subject

General Medicine,Food Science,Analytical Chemistry

Reference20 articles.

1. The use of Ultrafiltration in manufacture of Domiati cheese from buffalo's milk;Abd El-Salam;Egypt. J. Dairy Sci.,1981

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

3. Dietary salt;Food Technol.,1980

4. Effect of L. helveticus cell-free extract at different salt concentrations on the acceleration rate of Domiati cheese ripening;Darwish;Egypt. J. Dairy Sci.,1989

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1. Exploring alternative salting methods to reduce sodium content in blue-veined cheeses;International Dairy Journal;2023-03

2. The Quality and Composition of Iranian Low-Salt UF-White Cheese;Journal of Food Quality;2022-09-20

3. Enhancement of alkaline protease production of Bacillus strains isolated from dairy sludge under cold, salt and ultrasound stress;International Dairy Journal;2022-06

4. Exploring Alternative Salting Methods to Reduce Sodium Content in Blue-Veined Cheeses;SSRN Electronic Journal;2022

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

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