The effect of salt on chemical and sensory attributes in cholesterol-reduced Cheddar cheese made by crosslinked β-cyclodextrin

被引：0
|
作者：
Scon, K. H. [1 ]
Hong, E. K. [1 ]
Kwak, H. S. [1 ]
机构：
[1] Sejong Univ, Seoul, South Korea
来源：
JOURNAL OF ANIMAL SCIENCE | 2007年 / 85卷
关键词：
Cheddar cheese; salt; crosslinked beta-cyclodextrin;
D O I：
暂无
中图分类号：
S8 [畜牧、 动物医学、狩猎、蚕、蜂];
学科分类号：
0905 ;
摘要：
引用
收藏
页码：273 / 273
页数：1
相关论文
共 38 条
  • [31] Evaluation of commercial adjuncts for use in cheese ripening: 5. Effect of added freeze-shocked adjunct lactobacilli on proteolysis and sensory quality of reduced fat Cheddar cheese
    Madkor, SA
    Tong, PS
    El Soda, M
    MILCHWISSENSCHAFT-MILK SCIENCE INTERNATIONAL, 2000, 55 (07): : 382 - 386
  • [32] Low-fat white-brined cheese made from bovine milk and two commercial fat mimetics: chemical, physical and sensory attributes
    Romeih, EA
    Michaelidou, A
    Biliaderis, CG
    Zerfiridis, GK
    INTERNATIONAL DAIRY JOURNAL, 2002, 12 (06) : 525 - 540
  • [33] Effect of adjunct starter culture on the quality of reduced fat, white, brined goat cheese: part I. Assessment of chemical composition, proteolysis, lipolysis, texture and sensory attributes
    A. Zaravela
    S. Kontakos
    A. V. Badeka
    M. G. Kontominas
    European Food Research and Technology, 2021, 247 : 2211 - 2225
  • [34] Effect of adjunct starter culture on the quality of reduced fat, white, brined goat cheese: part I. Assessment of chemical composition, proteolysis, lipolysis, texture and sensory attributes
    Zaravela, A.
    Kontakos, S.
    Badeka, A. V.
    Kontominas, M. G.
    EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2021, 247 (09) : 2211 - 2225
  • [35] Effect of coagulating enzymes and types of milk on the physico-chemical, proximate composition and sensory attributes of iron fortified Mozzarella cheese
    Raquib, Masuk
    Borpuzari, Trishna
    Hazarika, Mineswar
    Laskar, Saurabh Kumar
    Saikia, Girindra Kumar
    Hazarika, Razibuddin Ahmed
    EMIRATES JOURNAL OF FOOD AND AGRICULTURE, 2022, 34 (03): : 180 - 187
  • [36] Effect of level of fat on compositional, physico-chemical, rheological and sensory attributes of processed cream cheese based (PCCB) spread
    Hirpara, Krupa
    Patel, H. G.
    Gokhale, A. J.
    Patel, A. M.
    INDIAN JOURNAL OF DAIRY SCIENCE, 2016, 69 (01): : 1 - 7
  • [37] Effect of coagulant type and level on the properties of half-salt, half-fat Cheddar cheese made with or without adjunct starter: Improving texture and functionality
    McCarthy, Catherine M.
    Wilkinson, Martin G.
    Guinee, Timothy P.
    INTERNATIONAL DAIRY JOURNAL, 2017, 75 : 30 - 40
  • [38] Effect of Overripening on the Physico-Chemical and Sensory Characteristics of Boneless, Salt-Reduced Iberian Dry-Cured Ham
    Hernandez Correas, Noelia
    Abellan, Adela
    Maria Cayuela, Jose
    Bande-De Leon, Cindy
    Tejada, Luis
    FOODS, 2024, 13 (10)
1234