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 effect of partial replacement of NaCl by KCl in the dry-curing of loins has been
evaluated by biochemical and sensory analysis of the final products. Endoproteolytic …

The effect of the partial substitution of NaCl by KCl in the following proportions 100: 0; 70:
30; 50: 50; and 30: 70 (NaCl: KCl) on the characteristics of Coalho cheese was investigated …

Raw milks and various dairy products from cows', ewes', and goats' milk were analyzed for
fat-derived volatiles by headspace solid phase micro extraction-gas chromatography/mass …

Artisanal cheesemaking is still performed using practices and conditions derived from
tradition. Feta and Kefalograviera cheeses are very popular in Greece and have met …

Public awareness about excessive sodium intake and nutrition claims related to salt content
entail the need for food industries to carefully reconsider the composition and processing of …

The effect of the partial substitution of sodium chloride by salt substitutes on the
characteristics of Prato cheese was evaluated. Proximate composition, proteolysis, sensory …

Problem statement: The objective of this experiment was to manufacture an Iranianlow fat
probiotic cheese. Approach: Iranian white brine cheeses (4 trials) were made by …

The effect of two commercial adjunct cultures, LBC 80 (Lactobacillus casei subsp.
rhamnosus) and CR-213 (containing Lactococcus lactis subsp. lactis and Lactococcus lactis …