Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese

Sodium Reduction by Partial and Total Replacement of NaCl with KCl in Serbian White Brined Cheese

Cheese has been listed as one of four priority food groups intended for salt reduction reformulation. The present study aimed to investigate the possibility of producing Serbian white brined cheese (Homoljski Sir) with half of NaCl, three quarters of NaCl and all NaCl replaced with KCl (Na50, Na25 a...

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Bibliographic Details
Main Authors: Jelena Miocinovic, Zorana Miloradovic, Mira Radovanovic, Ivana Sredovic Ignjatovic, Ana Radulovic, Maciej Nastaj, Bartosz G. Sołowiej, Igor Tomasevic
Format: Article
Language:English
Published: MDPI AG 2022-01-01
Series:Foods
Subjects:
sodium reduction
white brined cheese
consumer acceptance
TPA
proteolysis
Online Access:https://www.mdpi.com/2304-8158/11/3/374

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