Cargando…
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...
| Autores principales: | , |
|---|---|
| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
John Wiley and Sons Inc.
2020
|
| Materias: | |
| 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 |