The effect of substitution of sodium chloride with potassium chloride on the physicochemical, microbiological, and sensory properties of Halloumi cheese

Journal of Dairy Science

Volumn 95, Issue 3, 2012, Pages 1140-1151

  Kamleh, R ^a   Olabi, A ^a   Toufeili, I ^a   Najm, N E O ^a   Younis, T ^a   Ajib, R ^a  

^a AMERICAN UNIVERSITY OF BEIRUT   (Lebanon)

Author keywords

Halloumi; Potassium chloride; Salt; Sensory

Indexed keywords

POTASSIUM CHLORIDE; SODIUM CHLORIDE;

ARTICLE; CHEESE; FOOD HANDLING; METHODOLOGY; MICROBIOLOGY; STANDARD; TASTE;

CHEESE; FOOD HANDLING; POTASSIUM CHLORIDE; SODIUM CHLORIDE; TASTE;

EID: 84857265509     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-4878     Document Type: Article

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