Formation of sensory active substances during ripening of Dutch-type cheese with reduced salt content

Formation of sensory active substances during ripening of Dutch-type cheese with reduced salt content

The reduction of NaCl content in cheeses is nutritionally desirable but quite challenging due to NaCl's key role during cheese production and ripening. We focused on reformulated Dutch-type cheeses ripened for 120 days and their microbiological and sensory characteristics, including of determin...

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Bibliographic Details
Main Authors: Irena Němečková, Šárka Trešlová, Helena Čížková, Tereza Rambousková, Jan Forejt, Zdeněk Švandrlík, Vojtěch Kružík, Dana Gabrovská
Format: Article
Language:English
Published: Czech Academy of Agricultural Sciences 2023-04-01
Series:Czech Journal of Food Sciences
Subjects:
brining
cheese microbiome
organic acids
reformulation
volatile substances
Online Access:https://cjfs.agriculturejournals.cz/artkey/cjf-202302-0003_formation-of-sensory-active-substances-during-ripening-of-dutch-type-cheese-with-reduced-salt-content.php

Internet

https://cjfs.agriculturejournals.cz/artkey/cjf-202302-0003_formation-of-sensory-active-substances-during-ripening-of-dutch-type-cheese-with-reduced-salt-content.php

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