The impact of reduced sodium chloride content on Cheddar cheese quality

International Dairy Journal

Volumn 28, Issue 2, 2013, Pages 45-55

  Rulikowska, A ^a   Kilcawley, K N ^a   Doolan, I A ^b   Alonso Gomez, M ^b   Nongonierma, A B ^a   Hannon, J A ^a   Wilkinson, M G ^b  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

^b UNIVERSITY OF LIMERICK   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

ADJUNCT CULTURES; BUFFERING CAPACITIES; CHEDDAR CHEESE; CHEESE MAKING; CHLORIDE CONTENTS; CONCOMITANT REDUCTION; LACTIC ACID BACTERIA; WATER ACTIVITY;

LACTIC ACID; MOISTURE; PROTEOLYSIS; SODIUM CHLORIDE; TEXTURES;

STARTERS;

BACTERIA (MICROORGANISMS);

EID: 84869864575     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2012.08.007     Document Type: Article

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