Sensory, microbiological, chemical, and rheological properties of reduced sodium Cheddar cheese
The effect of reducing sodium chloride in Cheddar cheese was studied. Milled curd from a split-lot was salted at selected NaCl concentrations and analyzed through aging by sensory and rheological tests. Estimation of differences in compositional analysis, lactic acid populations, degree of proteolys...
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| Language: | en_US |
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2012
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| Online Access: | http://hdl.handle.net/1957/27210 |