Modelling CO 2 transfer in foil ripened semi-hard Swiss-type cheese
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Engineering"
DOI: 10.1016/j.jfoodeng.2017.10.025
Abstract: Abstract Despite CO2 production and diffusion during ripening of semi-hard Swiss-type cheese are considered as important quality parameters, the research concerning key gas production and transfer in cheese remains widely overlooked. In this study, experimentally… read more here.
Keywords: hard swiss; type cheese; swiss type; semi hard ... See more keywords
Little Impact of NaCl Reduction in Swiss-Type Cheese
Sign Up to like & getrecommendations! Published in 2022 at "Frontiers in Nutrition"
DOI: 10.3389/fnut.2022.888179
Abstract: Reducing salt intake can mitigate the prevalence of metabolic disorders. In fermented foods such as cheeses, however, salt can impact the activity of desirable and undesirable microorganisms and thus affect their properties. This study aimed… read more here.
Keywords: impact; type; cheese; reduction ... See more keywords