The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium‐free ultrafiltration Feta cheese at the end of the 60‐day ripening period: Physicochemical, proteolysis–lipolysis indices, microbial, colorimetric, and sensory evaluation

The effect of complete substitution of NaCl with KCl, MgCl(2), and CaCl(2) in brine used for the ripening stage in Na‐free ultrafiltration (UF) Feta cheese making investigated. The chemical, microbial, textural, colorimetric, and sensory evaluation did at the end of the 60‐day ripening period. As th...

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Detalles Bibliográficos
Autores principales: Zonoubi, Razieh, Goli, Mohammad
Formato: Online Artículo Texto
Lenguaje:English
Publicado: John Wiley and Sons Inc. 2020
Materias:
Original Research
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866566/
https://www.ncbi.nlm.nih.gov/pubmed/33598170
http://dx.doi.org/10.1002/fsn3.2050

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7866566/
https://www.ncbi.nlm.nih.gov/pubmed/33598170
http://dx.doi.org/10.1002/fsn3.2050

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