The Kjeldahl method was introduced in 1883 and consists of three main steps: sample
digestion, distillation, and ammonia determination (titration being the primary method). The …

In 1883 Kjeldahl devised a method for the determination of nitrogen, which has become a
classical measurement in analytical chemistry and has been used extensively over the past …

The composition, proteolysis, sensory and texture characteristics of low-fat white-brined
cheeses (∼ 60% fat reduction) made from bovine milk and containing two commercial …

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 …

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 …

Full-fat and low-fat white pickled cheeses were manufactured, by the traditional procedure,
from bovine milk. Results indicated that, as the fat content of cheese milk decreased, fat in …

Sodium reduction in cheese can assist in reducing overall dietary Na intake, yet saltiness is
an important aspect of cheese flavor. Our objective was to evaluate the effect of partial …

The use of mineral salt replacers to reduce the sodium content in cheese has been
investigated as a method to maintain both the salty flavor and the preservative effects of salt …

The effect of partial substitution of NaCl with KCl on Akawi cheese with probiotic bacteria
was investigated during 30 d of storage at 4° C. Chemical composition, the survival of …

Probiotic Iranian ultrafiltered Feta cheese was produced from ultrafiltration of milk with a
volumetric concentration factor of 4.5: 1. The heat-treated retentates were inoculated with …