The impact of sodium chloride reduction on Grana-type cheese production and quality
The impact of sodium chloride reduction on Grana-type cheese production and quality
About this item
Full title
Author / Creator
Publisher
England: Cambridge University Press
Journal title
Language
English
Formats
Publication information
Publisher
England: Cambridge University Press
Subjects
More information
Scope and Contents
Contents
With the aim to reduce the Na content, hard cheeses manufactured using the same technology as for Grana cheese (Grana-type) were salted using three brines containing different amounts of KCl (K-brines) and compared with control cheeses, salted with marine NaCl. A lower weight loss was observed in cheeses salted with K-brines (K-cheeses), whereas th...
Alternative Titles
Full title
The impact of sodium chloride reduction on Grana-type cheese production and quality
Authors, Artists and Contributors
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Primary Identifiers
Record Identifier
TN_cdi_proquest_miscellaneous_2314566579
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_proquest_miscellaneous_2314566579
Other Identifiers
ISSN
0022-0299
E-ISSN
1469-7629
DOI
10.1017/S0022029919000797
