Characterisation of Gouda cheeses based on sensory, analytical and high-field 1H nuclear magnetic resonance spectroscopy determinations: Effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese-Reference-Cited by-同舟云学术

Characterisation of Gouda cheeses based on sensory, analytical and high-field 1H nuclear magnetic resonance spectroscopy determinations: Effect of adjunct cultures and brine composition on sodium-reduced Gouda cheese

Published:2013-12 Issue:2 Volume:33 Page:142-152
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Ruyssen T.,Janssens M.,Van Gasse B.,Van Laere D.,Van der Eecken N.,De Meerleer M.,Vermeiren L.,Van Hoorde K.,Martins J.C.,Uyttendaele M.,De Vuyst L.

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference71 articles.

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4. Effect of partial substitution of NaCl with KCl on Halloumi cheese during storage: chemical composition, lactic bacterial count, and organic acids production;Ayyash;Journal of Food Science,2010

5. Sensory properties of low fat cheddar cheese: effect of salt content and adjunct culture;Banks;International Journal of Dairy Technology,1993

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