Effect of Partial Substitution of NaCl with KCl on Proteolysis of Halloumi Cheese

Journal of Food Science

Volumn 76, Issue 1, 2011, Pages

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

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

Calcium; Halloumi cheese; Potassium; Proteolysis; Sodium

Indexed keywords

BRINE; FOOD ADDITIVE; INORGANIC SALT; MILK PROTEIN; NITROGEN; PEPTIDE FRAGMENT; POTASSIUM CHLORIDE;

ARTICLE; BACTERIAL COUNT; CALCIUM INTAKE; CHEESE; CHEMISTRY; COMPARATIVE STUDY; FOOD HANDLING; GROWTH, DEVELOPMENT AND AGING; HYDROLYSIS; LACTOBACILLUS DELBRUECKII; METABOLISM; MICROBIOLOGY; POTASSIUM INTAKE; SODIUM INTAKE; SODIUM RESTRICTION; SOLUBILITY; STREPTOCOCCUS THERMOPHILUS; TIME;

CALCIUM, DIETARY; CHEESE; COLONY COUNT, MICROBIAL; DIET, SODIUM-RESTRICTED; FOOD ADDITIVES; FOOD HANDLING; HYDROLYSIS; LACTOBACILLUS DELBRUECKII; MILK PROTEINS; NITROGEN; PEPTIDE FRAGMENTS; POTASSIUM CHLORIDE; POTASSIUM, DIETARY; SALTS; SODIUM, DIETARY; SOLUBILITY; STREPTOCOCCUS THERMOPHILUS; TIME FACTORS;

EID: 78651458360     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01901.x     Document Type: Article

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