Minimization of sodium in Iranian white brined cheese

Asian Journal of Chemistry

Volumn 21, Issue 3, 2009, Pages 1995-2004

  Ashrafi, Roghieh ^a   Bari, Mahmood Rezazad ^a   Khosroshahi, Asohar ^a   Aleadeh, Mohammad ^a  

^a URMIA UNIVERSITY   (Iran)

Author keywords

KCl; Minimization; Mixture design; NaCl

Indexed keywords

EID: 63849134826     PISSN: 09707077     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (41)

1. A. Goulding, Sodium and Calcium Metabolism, In IDF Bulletin No. 322, Brussels: International Dairy Federation, pp. 33-36 (1997). ,
2. M. Alizadeh, M. Hamedi and A. Khosroshahi, Food Chem., 97, 294(2006).
3. M.E. Aly, Food Chem., 52, 295 (1995).
4. E.D. Freis, Circulation, 53, 589 (1976).
5. J.D. Abernethy, Food Technol., 33, 57, 64 (1979).
6. L. Tobian, Am. J. Clin. Nutr., 32, 2739 (1979).
7. J.C. Dillon, Cheese in the Diet, in ed.: A. Eck, Cheesemaking: Science and Technology, New York: Lavoisier Publishing Inc. pp. 499-512 (1987).
8. A. Goulding, E. Gold and A. J. Campbell, Salty Foods Increase Calcium Requirements and are a Potential Risk Factor for Osteoporosis, IN IDF Newsletter No. 138, Brussels: International Dairy Federation, pp. 16-19 (1993).
9. K.A. Reddy and E.H. Marth, Lebensmittel-Wissenchaft und Technologic 26, 434 (1993).
10. IFT, Food Technol., 34, 85 (1980).
11. NAS/NRC, Toward Healthful Diets. Food and Nutrition Board, National Academy of Science. Washington,DC: National Research Council (1980a).
12. F.R. Shank, K.P. Youngmee, B.F. Harland, J.E. Vanderbeen, A.L. Forbes and L. Prosky, J. Am. Dietetic Assoc, 80, 29 (1982).
13. NAS/NRC, Recommended dietary allowances (9th ed.). Food and Nutrition Board, National Academy of Sciences. Washington, DC: National Research Council (1980b).
14. M.J. Fergly, Ann. Rev. Nutr., 1, 69 (1981).
15. C. Lecos, FDA Consumer, 17, 21 (1983).
16. F.J. Haddy, Roles of Sodium, Potassium, Calcium and Natriuretic Factors in Hypertension, 18 (Suppl. 3), 179-183. IDF. (1986). Milk. Determination of nitrogen content (Kjeldahl method) and calculation of crude protein content. In Standard 20A. Brussels: International Dairy Federation (1991).
17. S.L. Linas, Kidney Int., 39, 771 (1991).
18. Lemann Jr., J.A. Pleuss, R.W. Gray and R.G. Hoffmann, J. Nutr., 123, 1623 (1993).
19. K.A. Reddy and E.H. Marth, J. Food Protect., 54, 138 (1991).
20. Editorial, Dairy Foods, 94, 72 (1993).
21. N.F. Olson, Dairy Field, 165, 48 50 78 (1982).
22. S. Petik, Cult. Dairy Prod. J., 22, 12, 23 (1987).
23. M. Rapacci, L.A.F. Antunes and M.M. Furtado, J. Dairy Sci., 73S, 111 (1990)
24. M. Alizadeh, M. Hamedi and A. Khosroshahi, Food Chem., 97, 294 (2006).
25. International Dairy Federation. Bovine Rennets: Determination of Total Milk Clotting Activity. Standard 157A1. Brussels, Belgium: IDF (1997).
26. AOAC, International Research AOAC Referee (1995).
27. M. Nunez, C. Gracia-Aser, A. Rodriguez-Martin, M. Medina and P. Gaya, Food Chem., 21, 115 (1986).
28. IDF, Determination of Nitrogen Content, Standard 20B, International Dairy Federation, Brussels Belgium (1993).
29. IDF, Enumeration of Colony Count in Milk and Milk Products, IDF Standard No. 100 B. Brussels: International Dairy Federation (1991).
30. IDF, Enumeration of Coliforms in Milk and Milk Products, IDF Standard No 73B, Brussels: International Dairy Federation (1998).
31. IDF, Enumeration of Yeasts and Moulds in Milk and Milk Products, IDF Standard No 94B. Brussels: International Dairy Federation (1990).
32. IDF, Determination of Nitrogen Content, Standard 20B, International Dairy Federation, Brussels, Belgium (1993).
33. IFT, Dietary Salt-A Scientific Status Summary by the Institute of Food Technologists, Expert Panel on Food Safety and Nutrition and The Committee on Public Information. Food Technology, 34, 85 (1980).
34. International Dairy Federation, Bovine Rennets: Determination of Total Milk Clotting Activity, Standard 157A1. Brusse;s, Belgium: IDF (1997).
35. M. Iwanczak, A. Reps, K. Wisnieweska, I. Jarmul and P. Kolakowiski, Milchwissenschft, 50, 619 (1995).
36. M.C. Katsiari and L.P. Voutsinas, Food Chem., 49, 53 (1994).
37. M.E. Aly, Food Chem., 52, 295 (1995).
38. M.C. Katsiari, L.P. Voutsinas, E. Alichanidis and I.G. Roussis, Int. Dairy J., 7, 465 (1997).
39. F. Chavarri, M.A. Bustamante, A. Santisteban, M. virto, L.J.R. Barron and M. de Renobales, J. Dairy Sci., 82, 885 (1999).
40. F.R. Shank, K.P. Youngmee, B.F. Harland, J.E. Vanderbeen, A.L. Forbes and L. Prosky, J. Am. Dietetic Assoc., 80, 29-35.
41. M. Iwanczak, A. Reps, K. Wisnieweska, I. Jarmul and P. Kolakowiski, Milchwissenschft, 50, 619 (1995).