143 related articles for article (PubMed ID: 29725199)
1. Emerging Innovations to Reduce the Salt Content in Cheese; Effects of Salt on Flavor, Texture, and Shelf Life of Cheese; and Current Salt Usage: A Review.
Bae I; Park JH; Choi HY; Jung HK
Korean J Food Sci Anim Resour; 2017; 37(6):793-798. PubMed ID: 29725199
[TBL] [Abstract][Full Text] [Related]
2. The Reduction of Salt in Different Cheese Categories: Recent Advances and Future Challenges.
Tidona F; Zago M; Carminati D; Giraffa G
Front Nutr; 2022; 9():859694. PubMed ID: 35445068
[TBL] [Abstract][Full Text] [Related]
3. Texture, flavor, and sensory quality of buffalo milk Cheddar cheese as influenced by reducing sodium salt content.
Murtaza MA; Huma N; Sameen A; Murtaza MS; Mahmood S; Mueen-ud-Din G; Meraj A
J Dairy Sci; 2014 Nov; 97(11):6700-7. PubMed ID: 25151874
[TBL] [Abstract][Full Text] [Related]
4. 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]
5. Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses.
Ganesan B; Brown K; Irish DA; Brothersen C; McMahon DJ
J Dairy Sci; 2014; 97(4):1970-82. PubMed ID: 24485677
[TBL] [Abstract][Full Text] [Related]
6. Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content.
Møller KK; Rattray FP; Bredie WLP; Høier E; Ardö Y
J Dairy Sci; 2013 Apr; 96(4):1953-1971. PubMed ID: 23522101
[TBL] [Abstract][Full Text] [Related]
7. Low-sodium Cheddar cheese: Effect of fortification of cheese milk with ultrafiltration retentate and high-hydrostatic pressure treatment of cheese.
Ozturk M; Govindasamy-Lucey S; Jaeggi JJ; Johnson ME; Lucey JA
J Dairy Sci; 2015 Oct; 98(10):6713-26. PubMed ID: 26277316
[TBL] [Abstract][Full Text] [Related]
8. Green and Healthier Alternatives to Chemical Additives as Cheese Preservative: Natural Antimicrobials in Active Nanopackaging/Coatings.
Lima RC; Carvalho APA; Vieira CP; Moreira RV; Conte-Junior CA
Polymers (Basel); 2021 Aug; 13(16):. PubMed ID: 34451212
[TBL] [Abstract][Full Text] [Related]
9. Effect of sodium chloride reduction or partial substitution with potassium chloride on the microbiological, biochemical and sensory characteristics of semi-hard and soft cheeses.
Dugat-Bony E; Bonnarme P; Fraud S; Catellote J; Sarthou AS; Loux V; Rué O; Bel N; Chuzeville S; Helinck S
Food Res Int; 2019 Nov; 125():108643. PubMed ID: 31554056
[TBL] [Abstract][Full Text] [Related]
10. Calcium lactate as an attractive compound to partly replace salt in blue-veined cheese.
Gore E; Mardon J; Cécile B; Lebecque A
J Dairy Sci; 2019 Jan; 102(1):1-13. PubMed ID: 30527984
[TBL] [Abstract][Full Text] [Related]
11. 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]
12. 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]
13. Reduced-sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety.
Bansal V; Mishra SK
Compr Rev Food Sci Food Saf; 2020 Mar; 19(2):733-758. PubMed ID: 33325171
[TBL] [Abstract][Full Text] [Related]
14. Effect of varying the salt and fat content in Cheddar cheese on aspects of the performance of a commercial starter culture preparation during ripening.
Yanachkina P; McCarthy C; Guinee T; Wilkinson M
Int J Food Microbiol; 2016 May; 224():7-15. PubMed ID: 26905194
[TBL] [Abstract][Full Text] [Related]
15. Determination of optimum ripening time in hard cooked cheeses (Reggianito type) using survival analysis statistics: Modified versus traditional cheese making technology.
Lorena G; Ayelén V; Graciela R; M Cristina P; Erica H
J Food Sci; 2021 Mar; 86(3):1033-1038. PubMed ID: 33580507
[TBL] [Abstract][Full Text] [Related]
16. Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter cultures.
Søndergaard L; Ryssel M; Svendsen C; Høier E; Andersen U; Hammershøj M; Møller JR; Arneborg N; Jespersen L
Int J Food Microbiol; 2015 Nov; 213():59-70. PubMed ID: 26216837
[TBL] [Abstract][Full Text] [Related]
17. 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]
18. A new method for the production of low-fat Cheddar cheese.
Amelia I; Drake M; Nelson B; Barbano DM
J Dairy Sci; 2013 Aug; 96(8):4870-84. PubMed ID: 23726423
[TBL] [Abstract][Full Text] [Related]
19. 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]
20. Characterization of a traditional ripened cheese, Kurdish Kope: Lipolysis, lactate metabolism, the release profile of volatile compounds, and correlations with sensory characteristics.
Esmaeilzadeh P; Ehsani MR; Mizani M; Givianrad MH
J Food Sci; 2021 Aug; 86(8):3303-3321. PubMed ID: 34287875
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]
