Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of cheese
The rate and extent of syneresis (whey expulsion) strongly affects cheese composition and quality. During salting, curd syneresis is influenced by the combined effect of both osmotic pressure and protein hydration. Our objective is to examine how cheese composition and whey expulsion are influenced...
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| Format: | Others |
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DigitalCommons@USU
2012
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| Online Access: | https://digitalcommons.usu.edu/etd/1285 https://digitalcommons.usu.edu/cgi/viewcontent.cgi?article=2284&context=etd |