Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese

Physico-chemical properties, spreadability and consumer acceptance of low-sodium cream cheese

The present study was performed to investigate the possibility of sodium reduction in cream cheese by partial reduction and substitution of sodium by potassium based salt. Four salt treatment were selected by preliminary study: 100 % NaCl (control), NaCl reduced to 65 % (T1), 35 % of NaCl substitute...

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Bibliographic Details
Main Authors: Mirela Lučan, Jasmina Ranilović, Vedran Slačanac, Tanja Cvetković, Ljiljana Primorac, Davorka Gajari, Helena Tomić Obrdalj, Marko Jukić, Jasmina Lukinac Čačić
Format: Article
Language:English
Published: Croatian Dairy Union 2020-01-01
Series:Mljekarstvo
Subjects:
cream cheese
sodium reduction
potassium chloride
spreadability
sensory analysis
Online Access:https://hrcak.srce.hr/file/337363

Internet

https://hrcak.srce.hr/file/337363

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