Influence of Salting on Physicochemical and Sensory Parameters of Blue-Veined Cheeses
Salting influences microbial growth, enzymatic activity, and biochemical reactions during ripening, thus contributing to the final quality of cheese. The aim of this study was to evaluate the influence of different salting methods (dry salting at 12, 24, and 48 h; salting in brine; and salting of pa...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-01-01
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| Series: | Dairy |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2624-862X/5/1/8 |