The development of food products that may contribute to attenuate issues related to public
health in a positive way is a challenge for the dairy industry. Due to its negative effects of salt …

Sodium chloride (NaCl) universally well‐known as table salt is an ancient food additive,
which is broadly used to increase the storage stability and the palatability of foods. Though …

The aim of this study is to update the values concerning nutritional components for sheep
and goat dairy products. The bibliography examines first the main biochemical constituents …

Cheese Rheology and Texture is the first reference to bring together the essential
information on the rheological and textural properties of cheese and state-of-the-art …

Over the past decade, new applications of genetic engineering in the fermentation of food
products have received a great deal of coverage in scientific literature. While many books …

This volume is an up-to-date reference exploring the history, microorganisms, quality
assurance, and manufacture of fermented food products derived from animal sources. The …

We investigated use of potassium chloride (KCl) to maintain both the salty flavor and to
replace the preservative effects of salt when reducing the sodium content in natural cheese …

In recent years, health concerns related to salt/sodium chloride consumption have caused
an increased demand for salt‐reduced foods. Consequently, sodium chloride (NaCl) …

The frequency sweep test was used to evaluate storage modulus (G′), loss modulus
(G′′) and loss tangent [tan (δ)] of Iranian UF-Feta cheese during ripening period (3, 20, 40 …

ABSTRACT US dietary guidelines suggest a maximum intake of 2,300 mg of sodium per day
(5.8 g of salt), while the average consumer intake is 9 g of salt (3,600 mg Na) per day. Sea …