Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers

Journal of Dairy Science

Volumn 95, Issue 6, 2012, Pages 2830-2839

  Grummer, J ^a   Karalus, M ^a   Zhang, K ^a   Vickers, Z ^a   Schoenfuss, T C ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

Cheese; Salt replacer; Sodium reduction; Water activity

Indexed keywords

CALCIUM CHLORIDE; MAGNESIUM CHLORIDE; POTASSIUM CHLORIDE;

ARTICLE; CHEESE; FOOD HANDLING; METHODOLOGY; SODIUM INTAKE; SODIUM RESTRICTION; STANDARD;

CALCIUM CHLORIDE; CHEESE; DIET, SODIUM-RESTRICTED; FOOD TECHNOLOGY; MAGNESIUM CHLORIDE; POTASSIUM CHLORIDE; SODIUM, DIETARY;

EID: 84862103059     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2011-4851     Document Type: Article

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