Effect of partial substitution of NaCl with KCl on halloumi cheese during storage: Chemical composition, lactic bacterial count, and organic acids production

Journal of Food Science

Volumn 75, Issue 6, 2010, Pages

  Ayyash, Mutamed M ^a   Shah, Nagendra P ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

Gross composition; Halloumi cheese; Organic acid; Potassium; Sodium

Indexed keywords

ACETIC ACID; BRINE; CITRIC ACID; INORGANIC SALT; LACTIC ACID; MILK PROTEIN; POTASSIUM CHLORIDE; WATER;

ARTICLE; BACTERIAL COUNT; CHEESE; CHEMISTRY; COMPARATIVE STUDY; FAT INTAKE; FOOD CONTAMINATION; FOOD HANDLING; ISOLATION AND PURIFICATION; LACTOBACILLALES; METHODOLOGY; MICROBIOLOGY; OSMOLARITY; PH; SALT INTAKE; TIME;

ACETIC ACID; CHEESE; CITRIC ACID; COLONY COUNT, MICROBIAL; DIETARY FATS; FOOD CONTAMINATION; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; LACTIC ACID; LACTOBACILLALES; MILK PROTEINS; OSMOLAR CONCENTRATION; POTASSIUM CHLORIDE; SALTS; SODIUM CHLORIDE, DIETARY; TIME FACTORS; WATER;

BACTERIA (MICROORGANISMS);

EID: 77955809432     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01691.x     Document Type: Article

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