2024
DOI: 10.15567/mljekarstvo.2024.0105
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Changes in texture profile and mineral content of ultrafiltered white cheese produced using different salt concentrations

Mostafa Soltani

Abstract: Ultrafiltered (UF) white cheese is one of the most consumed types of cheese and characterized by mild flavour and semi-hard texture. The aim of this research was to investigate the effect of salt concentration on the texture profile and mineral contents of this type of cheese. The cheese samples were produced salt free and using 1 %, 2.5 % and 4 % (by mass) of salt (NaCl) and ripened at 9±1 °C for 90 days. The chemical properties and texture profiles of the cheeses were analysed during 90 days of ripening. The… Show more

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