The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese

Journal of Dairy Science

Volumn 94, Issue 8, 2011, Pages 3761-3768

  Ayyash, M M ^a   Shah, N P ^a  

^a VICTORIA UNIVERSITY   (Australia)

Author keywords

Chemical composition; Functional property; Low moisture Mozzarella cheese; NaCl substitution

Indexed keywords

CALCIUM; FAT; MILK PROTEIN; PHOSPHORUS; POTASSIUM; POTASSIUM CHLORIDE; SODIUM; SODIUM CHLORIDE; WATER;

ARTICLE; ATOMIC ABSORPTION SPECTROMETRY; CHEESE; FOOD HANDLING; METHODOLOGY; PH; STANDARD;

CALCIUM; CHEESE; FATS; FOOD HANDLING; HYDROGEN-ION CONCENTRATION; MILK PROTEINS; PHOSPHORUS; POTASSIUM; POTASSIUM CHLORIDE; SODIUM; SODIUM CHLORIDE; SPECTROPHOTOMETRY, ATOMIC; WATER;

EID: 79960620821     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-4103     Document Type: Article

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