The Effect of Salt Reduction and Partial Substitution of NaCl by KCl on Physicochemical, Microbiological, and Sensorial Characteristics and Consumers' Acceptability of Semi-Hard and Hard Lactose-Free Cow's Milk Cheeses

Increasing consumer demand for healthier foods prompts the development of cheeses reduced in salt. The aim of his study was to assess the effect of reducing the level of sodium chloride (NaCl) and their partial substitution by potassium chloride (KCl) on the biochemical, microbiological, and sensori...

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Detalles Bibliográficos
Autores principales: Juan, Bibiana, Trujillo, Antonio-José, Ferragut, Victoria
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2022
Materias:
Nutrition
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9113740/
https://www.ncbi.nlm.nih.gov/pubmed/35592633
http://dx.doi.org/10.3389/fnut.2022.861383

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9113740/
https://www.ncbi.nlm.nih.gov/pubmed/35592633
http://dx.doi.org/10.3389/fnut.2022.861383

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