Emerging Innovations to Reduce the Salt Content in Cheese; Effects of Salt on Flavor, Texture, and Shelf Life of Cheese; and Current Salt Usage: A Review

Salt is an essential ingredient for cheese production, and it influences various aspects of cheese, including the shelf life, enzyme activity, flavor, casein hydration, and microbial proliferation during ripening. Several consumers avoid cheese with high salt content, mainly due to health problems s...

Descripción completa

Detalles Bibliográficos
Autores principales: Bae, Inhyu, Park, Jong-Hyun, Choi, Hee-Young, Jung, Hoo-Kil
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2017
Materias:
Review
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932950/
https://www.ncbi.nlm.nih.gov/pubmed/29725199
http://dx.doi.org/10.5851/kosfa.2017.37.6.793

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5932950/
https://www.ncbi.nlm.nih.gov/pubmed/29725199
http://dx.doi.org/10.5851/kosfa.2017.37.6.793

Ejemplares similares