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Ali
Adnan Hayaloglu & Ihsan Karabulut. (2013) Characterization and Comparison of Free Fatty Acid Profiles of Eleven Varieties of Turkish Cheeses. International Journal of Food Properties 16:6, pages 1407-1416.
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Eman F. Abdel-Lati & Gehan Kassim. (2022) Impacts of Sodium Salt Substitution on Sensory and Safety
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Boris Kovač & Urška Blaznik. 2020. Salt in the Earth. Salt in the Earth.
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Masoumeh Arab, Sara Sohrabvandi, Nasim Khorshidian & Amir M. Mortazavian. (2019) Combined Effects of Salt-related Variables on Qualitative Characteristics of Probiotic Fermented Milk. Current Nutrition & Food Science 15:3, pages 234-242.
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Renata Golin Bueno Costa, Denise Sobral, Vanessa Aglaê Martins Teodoro, Luiz Carlos Gonçalves CostaJuniorJunior, Junio César Jacinto de Paula, Taynan Barroso Landin & Mariana Braga de Oliveira. (2018) Sodium substitutes in Prato cheese: Impact on the physicochemical parameters, rheology aspects and sensory acceptance. LWT 90, pages 643-649.
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A.G. Mohamed, Samah M. Shalaby & Walid A. Gafour. (2016) Quality Characteristics and Acceptability of an Analogue Processed Spreadable Cheese Made with Carrot Paste (Daucus carota L.). International Journal of Dairy Science 11:3, pages 91-99.
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Rabih Kamleh, Ammar Olabi, Imad Toufeili, Hamza Daroub, Tarek Younis & Rola Ajib. (2015) The effect of partial substitution of NaCl with KCl on the physicochemical, microbiological and sensory properties of Akkawi cheese. Journal of the Science of Food and Agriculture 95:9, pages 1940-1948.
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Balasubramanian Ganesan & Kelly Brown. (2014) Informatic prediction of Cheddar cheese flavor pathway changes due to sodium substitution. FEMS Microbiology Letters 350:2, pages 231-238.
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R. Karimi, A.M. Mortazavian & M. Karami. (2012) Incorporation of Lactobacillus casei in Iranian ultrafiltered Feta cheese made by partial replacement of NaCl with KCl. Journal of Dairy Science 95:8, pages 4209-4222.
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M. M. Ayyash, F. Sherkat & N. P. Shah. (2012) The Impact of NaCl Substitution with KCl on Proteinase Activities Cell-Free Extract and Cell-Free Supernatant at Different pH Levels and Salt Concentrations: Lactobacillus delbrueckii ssp. bulgaricus and Streptococcus thermophilus. Journal of Food Science 77:8, pages M490-M498.
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R. Kamleh, A. Olabi, I. Toufeili, N.E.O. Najm, T. Younis & R. Ajib. (2012) The effect of substitution of sodium chloride with potassium chloride on the physicochemical, microbiological, and sensory properties of Halloumi cheese. Journal of Dairy Science 95:3, pages 1140-1151.
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A.P. Gomes, A.G. Cruz, R.S. Cadena, R.M.S. Celeghini, J.A.F. Faria, H.M.A. Bolini, M.A.R. Pollonio & D. Granato. (2011) Manufacture of low-sodium Minas fresh cheese: Effect of the partial replacement of sodium chloride with potassium chloride. Journal of Dairy Science 94:6, pages 2701-2706.
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Adriano G. Cruz, José A.F. Faria, Marise A.R. Pollonio, Helena M.A. Bolini, Renata M.S. Celeghini, Daniel Granato & Nagendra P. Shah. (2011) Cheeses with reduced sodium content: Effects on functionality, public health benefits and sensory properties. Trends in Food Science & Technology 22:6, pages 276-291.
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S. Agarwal, D. McCoy, W. Graves, P.D. Gerard & S. Clark. (2011) Sodium content in retail Cheddar, Mozzarella, and process cheeses varies considerably in the United States. Journal of Dairy Science 94:3, pages 1605-1615.
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