Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese

Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with half of NaCl, three quarters of NaCl and all NaCl replaced with KCl (Na50, Na25 a...

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Detalles Bibliográficos
Autores principales: Miocinovic, Jelena, Miloradovic, Zorana, Radovanovic, Mira, Sredovic Ignjatovic, Ivana, Radulovic, Ana, Nastaj, Maciej, Sołowiej, Bartosz G., Tomasevic, Igor
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8833987/
https://www.ncbi.nlm.nih.gov/pubmed/35159522
http://dx.doi.org/10.3390/foods11030374

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8833987/
https://www.ncbi.nlm.nih.gov/pubmed/35159522
http://dx.doi.org/10.3390/foods11030374

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