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...

ver descrição completa

Na minha lista:
Detalhes bibliográficos
Publicado no:Korean J Food Sci Anim Resour
Main Authors: Bae, Inhyu, Park, Jong-Hyun, Choi, Hee-Young, Jung, Hoo-Kil
Formato: Artigo
Idioma:Inglês
Publicado em: Korean Society for Food Science of Animal Resources 2017
Assuntos:
Review
Acesso em linha: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
Tags: Adicionar Tag
Sem tags, seja o primeiro a adicionar uma tag!

Registos relacionados