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Manufacture of Kefalograviera cheese with less sodium by partial replacement of NaCl with KCl

1998

Katsiari, M.C. | Voutsinas, L.P. | Alichanidis, E. | Roussis, I.G. (National Agricultural Research Foundation, Dairy Research Institute, 452 16 Katsikas, Ioannina (Greece))

AGROVOC Keywords
agua analyse organoleptique brining calidad cheese chemicophysical properties chlorure de potassium chlorure de sodium cloruro potasico contenido de humedad eau ewe milk flaveur flavour fromage grasa de la leche industria industrie industry lait de brebis leche de oveja maduramiento milk fat milk protein moisture content organoleptic analysis ph potasio potassium potassium chloride procesamiento processing quality queso ripening sabor salage sodio sodium sodium chloride teneur en eau textura texture traitement water
Bibliographic information
Volume 61 Issue 1/2
Pagination
pp. 63-70
Other Subjects
Proteine du lait; Proteinas de la leche; Salazon; Analisis organoleptico; Manufacture; Matiere grasse du lait; Propiedades fisicoquimicas; Cloruro sodico; Qualite; Murissage; Propriete physicochimique; Kefalograviera cheese
Language
English
Note
50 ref.
1998-08-15
AGRIS AP
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