198 related articles for article (PubMed ID: 22365197)
1. The effect of substitution of sodium chloride with potassium chloride on the physicochemical, microbiological, and sensory properties of Halloumi cheese.
Kamleh R; Olabi A; Toufeili I; Najm NE; Younis T; Ajib R
J Dairy Sci; 2012 Mar; 95(3):1140-51. PubMed ID: 22365197
[TBL] [Abstract][Full Text] [Related]
2. The characterization of the physicochemical and sensory properties of full-fat, reduced-fat, and low-fat ovine and bovine Halloumi.
Lteif L; Olabi A; Kebbe Baghdadi O; Toufeili I
J Dairy Sci; 2009 Sep; 92(9):4135-45. PubMed ID: 19700674
[TBL] [Abstract][Full Text] [Related]
3. The effect of partial substitution of NaCl with KCl on the physicochemical, microbiological and sensory properties of Akkawi cheese.
Kamleh R; Olabi A; Toufeili I; Daroub H; Younis T; Ajib R
J Sci Food Agric; 2015 Jul; 95(9):1940-8. PubMed ID: 25205524
[TBL] [Abstract][Full Text] [Related]
4. Effect of partial substitution of NaCl with KCl on Halloumi cheese during storage: chemical composition, lactic bacterial count, and organic acids production.
Ayyash MM; Shah NP
J Food Sci; 2010 Aug; 75(6):C525-9. PubMed ID: 20722906
[TBL] [Abstract][Full Text] [Related]
5. Genotypic identification of some lactic acid bacteria by amplified fragment length polymorphism analysis and investigation of their potential usage as starter culture combinations in Beyaz cheese manufacture.
Karahan AG; Başyiğit Kiliç G; Kart A; Sanlidere Aloğlu H; Oner Z; Aydemir S; Erkuş O; Harsa S
J Dairy Sci; 2010 Jan; 93(1):1-11. PubMed ID: 20059897
[TBL] [Abstract][Full Text] [Related]
6. The effect of sodium chloride substitution with potassium chloride on texture profile and microstructure of Halloumi cheese.
Ayyash MM; Sherkat F; Francis P; Williams RP; Shah NP
J Dairy Sci; 2011 Jan; 94(1):37-42. PubMed ID: 21183014
[TBL] [Abstract][Full Text] [Related]
7. Manufacture of reduced-sodium Cheddar-style cheese with mineral salt replacers.
Grummer J; Karalus M; Zhang K; Vickers Z; Schoenfuss TC
J Dairy Sci; 2012 Jun; 95(6):2830-9. PubMed ID: 22612920
[TBL] [Abstract][Full Text] [Related]
8. Comparison of effect of vacuum-condensed and ultrafiltered milk on cheddar cheese.
Acharya MR; Mistry VV
J Dairy Sci; 2004 Dec; 87(12):4004-12. PubMed ID: 15545360
[TBL] [Abstract][Full Text] [Related]
9. The effect of substitution of NaCl with KCl on chemical composition and functional properties of low-moisture Mozzarella cheese.
Ayyash MM; Shah NP
J Dairy Sci; 2011 Aug; 94(8):3761-8. PubMed ID: 21787912
[TBL] [Abstract][Full Text] [Related]
10. Manufacture of low-sodium Minas fresh cheese: effect of the partial replacement of sodium chloride with potassium chloride.
Gomes AP; Cruz AG; Cadena RS; Celeghini RM; Faria JA; Bolini HM; Pollonio MA; Granato D
J Dairy Sci; 2011 Jun; 94(6):2701-6. PubMed ID: 21605739
[TBL] [Abstract][Full Text] [Related]
11. Effect of partial substitution of NaCl with KCl on proteolysis of halloumi cheese.
Ayyash MM; Shah NP
J Food Sci; 2011; 76(1):C31-7. PubMed ID: 21535650
[TBL] [Abstract][Full Text] [Related]
12. Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells.
Vianna PC; Mazal G; Santos MV; Bolini HM; Gigante ML
J Dairy Sci; 2008 May; 91(5):1743-50. PubMed ID: 18420604
[TBL] [Abstract][Full Text] [Related]
13. Characterization of starter-free Queso Fresco made with sodium-potassium salt blends over 12 weeks of 4°C storage.
Van Hekken DL; Tunick MH; Renye JA; Tomasula PM
J Dairy Sci; 2017 Jul; 100(7):5153-5166. PubMed ID: 28478004
[TBL] [Abstract][Full Text] [Related]
14. The effect of substituting NaCl with KCl on Nabulsi cheese: chemical composition, total viable count, and texture profile.
Ayyash MM; Shah NP
J Dairy Sci; 2011 Jun; 94(6):2741-51. PubMed ID: 21605743
[TBL] [Abstract][Full Text] [Related]
15. Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese.
McMahon DJ; Oberg CJ; Drake MA; Farkye N; Moyes LV; Arnold MR; Ganesan B; Steele J; Broadbent JR
J Dairy Sci; 2014; 97(8):4780-98. PubMed ID: 24913647
[TBL] [Abstract][Full Text] [Related]
16. The effect of NaCl substitution with KCl on Akawi cheese: chemical composition, proteolysis, angiotensin-converting enzyme-inhibitory activity, probiotic survival, texture profile, and sensory properties.
Ayyash MM; Sherkat F; Shah NP
J Dairy Sci; 2012 Sep; 95(9):4747-4759. PubMed ID: 22916878
[TBL] [Abstract][Full Text] [Related]
17. Effect of whey pH at drainage on physicochemical, biochemical, microbiological, and sensory properties of Mozzarella cheese made from buffalo milk during refrigerated storage.
Yazici F; Dervisoglu M; Akgun A; Aydemir O
J Dairy Sci; 2010 Nov; 93(11):5010-9. PubMed ID: 20965315
[TBL] [Abstract][Full Text] [Related]
18. Influence of salt on the quality of reduced fat cheddar cheese.
Mistry VV; Kasperson KM
J Dairy Sci; 1998 May; 81(5):1214-21. PubMed ID: 9621222
[TBL] [Abstract][Full Text] [Related]
19. Utilization of microfiltration or lactoperoxidase system or both for manufacture of Cheddar cheese from raw milk.
Amornkul Y; Henning DR
J Dairy Sci; 2007 Nov; 90(11):4988-5000. PubMed ID: 17954737
[TBL] [Abstract][Full Text] [Related]
20. Effects of fully and partial substitution of NaCl by KCl on physico-chemical and sensory properties of white pickled cheese.
Karagözlu C; Kinik O; Akbulut N
Int J Food Sci Nutr; 2008 May; 59(3):181-91. PubMed ID: 17852492
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
