Emerging Innovations to Reduce the Salt Content in Cheese; Effects of Salt on Flavor, Texture, and Shelf Life of Cheese; and Current Salt Usage: A Review

Salt is an essential ingredient for cheese production, and it influences various aspects of cheese, including the shelf life, enzyme activity, flavor, casein hydration, and microbial proliferation during ripening. Several consumers avoid cheese with high salt content, mainly due to health problems s...

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Vydáno v:Korean J Food Sci Anim Resour
Hlavní autoři: Bae, Inhyu, Park, Jong-Hyun, Choi, Hee-Young, Jung, Hoo-Kil
Médium: Artigo
Jazyk:Inglês
Vydáno: Korean Society for Food Science of Animal Resources 2017
Témata:
Review
On-line přístup:https://ncbi.nlm.nih.gov/pmc/articles/PMC5932950/
https://ncbi.nlm.nih.gov/pubmed/29725199
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.5851/kosfa.2017.37.6.793
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