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Influence of Sodium and Potassium Chloride on Rennet Coagulation and Curd Firmness in Bovine Milk

One of the salting methods in cheese production implies salting the milk before coagulation used in making Domiati-type cheeses and a variety of autochthonous “Lički Škripavac” cheese. The most used sodium replacer is potassium. This study investigated the influence of different added salt concentra...

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Detalles Bibliográficos
Autores principales:	Oštarić, Fabijan, Kalit, Samir, Curik, Ino, Mikulec, Nataša
Formato:	Online Artículo Texto
Lenguaje:	English
Publicado:	MDPI 2023
Materias:	Article
Acceso en línea:	https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10296894/ https://www.ncbi.nlm.nih.gov/pubmed/37372505 http://dx.doi.org/10.3390/foods12122293

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