Cheese | Salting of Cheese
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Publisher
Elsevier
Reference9 articles.
1. Influence of salt-to-moisture ratio on starter culture and calcium lactate crystal formation;Agarwal;Journal of Dairy Science,2008
2. Reducing salt level in food. Part 1. Factors affecting the manufacture of model cheese systems and their structure–texture relationships;Floury;LWT – Food Science and Technology,2009
3. Reducing salt level in food. Part 2. Modelling salt diffusion in model cheese systems with regards to their composition;Floury;LWT – Food Science and Technology,2009
4. Salt in cheese: Physical, chemical and biological aspects;Guinee,2004
5. Reducing salt in cheese and dairy spreads;Guinee,2007
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1. Fatty acid composition of Kashkaval cheese with reduced sodium chloride content;BIO Web of Conferences;2024
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. The Effect of Salt on the Structure of Individual Fat Globules and the Microstructure of Dry Salted Cheddar Cheese;Food Biophysics;2019-08-24
4. 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
5. A Survey of the Peptide Profile in Prato Cheese as Measured by MALDI-MS and Capillary Electrophoresis;Journal of Food Science;2017-01-18
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