The effect of substituting NaCl with KCl on Nabulsi cheese: Chemical composition, total viable count, and texture profile

Journal of Dairy Science

Volumn 94, Issue 6, 2011, Pages 2741-2751

  Ayyash, M M ^a   Shah, N P ^a  

^a Social Work Department   (Australia)

Author keywords

Microstructure; Nabulsi cheese; Proteolysis; Texture profile

Indexed keywords

POTASSIUM CHLORIDE; SODIUM CHLORIDE;

ANIMAL; ARTICLE; BACTERIAL COUNT; CHEESE; FOOD HANDLING; METHODOLOGY; MICROBIOLOGY; SALT INTAKE;

ANIMALS; CHEESE; COLONY COUNT, MICROBIAL; FOOD HANDLING; POTASSIUM CHLORIDE; SODIUM CHLORIDE; SODIUM CHLORIDE, DIETARY;

EID: 79956264496     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-3976     Document Type: Article

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