Salt reduction in film‐ripened, semihard Edam cheese
Author:
Affiliation:
1. Department of Safety and Quality of Milk and Fish Products Max Rubner‐Institut Hermann‐Weigmann‐Str. 1 24103 Kiel Germany
2. Department of Microbiology and Biotechnology Max Rubner‐Institut Hermann‐Weigmann‐Str. 1 24103 Kiel Germany
Funder
Bundesministerium für Ernährung und Landwirtschaft
Publisher
Wiley
Subject
Process Chemistry and Technology,Bioengineering,Food Science
Link
https://onlinelibrary.wiley.com/doi/pdf/10.1111/1471-0307.12675
Reference41 articles.
1. Biochemistry of Cheese Ripening: Proteolysis
2. Reduction of 25% salt in Prato cheese does not affect proteolysis and sensory acceptance
3. Possibilities and limits of reducing the salt content in semi‐hard cheese;Barth C;Kieler Milchwirtschaftliche Forschungsberichte,1989
4. Symposium review: Interaction of starter cultures and nonstarter lactic acid bacteria in the cheese environment
5. Manufacture of reduced-sodium Coalho cheese by partial replacement of NaCl with KCl
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