Determining salt concentrations for equivalent water activity in reduced-sodium cheese by use of a model system

Journal of Dairy Science

Volumn 94, Issue 9, 2011, Pages 4360-4365

  Grummer, J ^a   Schoenfuss, T C ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Cheese; Salt replacer; Sodium; Water activity

Indexed keywords

CALCIUM CHLORIDE; MAGNESIUM CHLORIDE; POTASSIUM CHLORIDE; SODIUM CHLORIDE; WATER;

ARTICLE; CHEESE; FOOD HANDLING; METHODOLOGY; SODIUM INTAKE; THEORETICAL MODEL;

CALCIUM CHLORIDE; CHEESE; FOOD HANDLING; MAGNESIUM CHLORIDE; MODELS, THEORETICAL; POTASSIUM CHLORIDE; SODIUM CHLORIDE; SODIUM, DIETARY; WATER;

EID: 80051719220     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-4359     Document Type: Article

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