Utilisation of Potassium Chloride in the Production of White Brined Cheese: Artificial Neural Network Modeling and Kinetic Models for Predicting Brine and Cheese Properties during Storage

Excessive sodium consumption is a worldwide problem, prompting the industry to develop sodium-reduced products and substitute salts. High sodium consumption is a significant risk factor for high blood pressure, cardiovascular disease and kidney disease. Excessive sodium intake also impairs the immun...

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Principais autores:	Katarina Lisak Jakopović, Irena Barukčić Jurina, Nives Marušić Radovčić, Rajka Božanić, Ana Jurinjak Tušek
Formato:	Artigo
Idioma:	Inglês
Publicado em:	MDPI AG 2024-09-01
Colecção:	Foods
Assuntos:	white brined cheese sodium replacement potassium chloride artificial neural network physicochemical properties
Acesso em linha:	https://www.mdpi.com/2304-8158/13/19/3031
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