Effects of reduced-sodium brine on the physicochemical, textural and flavor characteristics of sheep cheeses during maturation

Effects of reduced-sodium brine on the physicochemical, textural and flavor characteristics of sheep cheeses during maturation

Reducing sodium in ripened cheese is challenging due to its important role in developing flavor and texture. This study investigated the influence of brine containing 20% NaCl, 10% NaCl + 10% KCl, 10% NaCl, and 5% NaCl + 5% KCl on the physicochemical and textural properties, microorganisms, and vola...

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Bibliographic Details
Main Authors: Rong Jia, Yazhou Mao, Lusha Wei, Meixue Pu, Aiqing Zhao, Xiaoxia Chen, Lei Zhang, Yuxuan Song, Bini Wang
Format: Article
Language:English
Published: Tsinghua University Press 2023-12-01
Series:Food Science of Animal Products
Subjects:
sheep cheese
brine
physicochemical and textural characteristic
microorganism
volatile compound
Online Access:https://www.sciopen.com/article/10.26599/FSAP.2023.9240039

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