Understanding salt diffusion in dairy-based systems: A model approach using rennet-coagulated micellar casein concentrates

ABSTRACT: Understanding salt diffusion is essential for optimizing salt uptake during cheese production. Although multiple interacting factors complicate this process, the utilization of a model cheese system offers a controlled platform to evaluate their relative influence. This study developed a m...

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Үндсэн зохиолчид:	V. Weerasingha, A.L. Kelly, J.J. Sheehan, A. Alehosseini
Формат:	Artigo
Хэл сонгох:	Inglês
Хэвлэсэн:	Elsevier 2026-04-01
Цуврал:	Journal of Dairy Science
Нөхцлүүд:	Cheddar cheese micellar casein concentrate salty whey salt diffusion coefficient
Онлайн хандалт:	http://www.sciencedirect.com/science/article/pii/S0022030226000093
Шошгууд:	Шошго нэмэх Шошго байхгүй, Энэхүү баримтыг шошголох эхний хүн болох!