Salt in cheese: What are the typical NaCl levels in different cheeses?

Cheese Problems Solved

Volumn , Issue , 2007, Pages 82-83

  Guinee, T P ^a  

^a TEAGASC FOOD RESEARCH CENTRE   (Ireland)

Author keywords

[No Author keywords available]

Indexed keywords

SODIUM CHLORIDE;

DAIRIES;

EID: 84904380243     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9781845693534.80     Document Type: Chapter

References (5)

1. Consumer and Food Economics Institute, Agricultural Research Service, United States Department of Agriculture Agriculture Handbook, No. 8-1: Composition of Food and Egg Products, Raw-Processed-Prepared 1976, US Government Printing Office, Washington, DC.
2. Demott B.J., Hitchcock J.J., Sanders O.G. Sodium concentration of selected dairy products and acceptability of a sodium substitute in Cottage cheese. J. Dairy Sci 1984, 67:1539-1543.
3. Guinee T.P., Fox P.F. Cheese: Chemistry, Physics and Microbiology. Salt in cheese: physical, chemical and biological aspects 2004, 1:207-259. Elsevier Academic Press, Amsterdam, General Aspects. 3rd. P.F. Fox, P.L.H. McSweeney, T.M. Cogan, T.P. Guinee (Eds.).
4. Guinee T.P., O'Kennedy B.T. Reducing Salt in Foods: Practical Strategies. Reducing salt in cheese and dairy spreads 2007, 316-357. Woodhead Publishing Limited, Cambridge. D. Kilcast, F. Angus (Eds.).
5. Morris H.A., Holt C., Brooker B.E., Banks J.M., Manson W. Inorganic constituents of cheese: analysis of juice from a one-month-old Cheddar cheese and the use of light and electron microscopy to characterize the crystalline phases. J. Dairy Res 1988, 55:255-268.