[Possibility of increase of potassium content in cottage cheese]
1994
Iwanczak, M. | Reps, A. | Wisniewska, K. | Jarmul, I. (Akademia Rolniczo-Techniczna, Olsztyn (Poland). Wydzial Technologii Zywnosci)
The experimental results showed that a part of added NaCl may be changed by KCl. An increase of potassium content by 60-70 percent, is possible, by addition of 0.25 percent KCl, and it does not cause any change in its organoleptic properties. Addition of NaCl should not be greater than 0.75 percent.
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