Evaluation of whey, milk, and delactosed permeates as salt substitutes

Journal of Dairy Science

Volumn 99, Issue 11, 2016, Pages 8687-8698

  Smith, S T ^a   Metzger, L ^b   Drake, M A ^a  

^a NORTH CAROLINA STATE UNIVERSITY   (United States)

^b SOUTH DAKOTA STATE UNIVERSITY   (United States)

Author keywords

acid whey; permeate; salt substitute

Indexed keywords

LACTOSE; MILK PROTEIN; SALT INTAKE; VOLATILE ORGANIC COMPOUND;

ADULT; ANALYSIS; ANIMAL; CHEESE; CHEMISTRY; CONSUMER ATTITUDE; FEMALE; FOOD ANALYSIS; FOOD HANDLING; FOOD QUALITY; HUMAN; MALE; MASS FRAGMENTOGRAPHY; MIDDLE AGED; MILK; SALT INTAKE; SOLID PHASE MICROEXTRACTION; TASTE; WHEY; YOUNG ADULT;

ADULT; ANIMALS; CHEESE; CONSUMER BEHAVIOR; FEMALE; FOOD ANALYSIS; FOOD HANDLING; FOOD QUALITY; GAS CHROMATOGRAPHY-MASS SPECTROMETRY; HUMANS; LACTOSE; MALE; MIDDLE AGED; MILK; MILK PROTEINS; SODIUM CHLORIDE, DIETARY; SOLID PHASE MICROEXTRACTION; TASTE; VOLATILE ORGANIC COMPOUNDS; WHEY; YOUNG ADULT;

EID: 84994131471     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2016-10904     Document Type: Article

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