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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Hlavní autoři:	V. Weerasingha, A.L. Kelly, J.J. Sheehan, A. Alehosseini
Médium:	Artigo
Jazyk:	Inglês
Vydáno:	Elsevier 2026-04-01
Edice:	Journal of Dairy Science
Témata:	Cheddar cheese micellar casein concentrate salty whey salt diffusion coefficient
On-line přístup:	http://www.sciencedirect.com/science/article/pii/S0022030226000093
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