The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese

Journal of Dairy Science

Volumn 94, Issue 1, 2011, Pages 37-42

  Ayyash, M M ^a   Sherkat, F ^b   Francis, P ^b   Williams, R P ^c   Shah, N P ^a  

^a VICTORIA UNIVERSITY   (Australia)

^b RMIT UNIVERSITY   (Australia)

^c CSIRO   (Australia)

Author keywords

Environmental scanning electron microscope; Halloumi cheese; Microstructure; Texture profile

Indexed keywords

POTASSIUM CHLORIDE;

ANIMAL; ARTICLE; CHEESE; CHEMISTRY; FOOD HANDLING; METHODOLOGY; PHYSICAL CHEMISTRY; SALT INTAKE;

ANIMALS; CHEESE; FOOD HANDLING; PHYSICOCHEMICAL PHENOMENA; POTASSIUM CHLORIDE; SODIUM CHLORIDE, DIETARY;

EID: 78650377796     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-3407     Document Type: Article

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