Abstract:Problems related to high blood pressure have led consumers to choose foods with low levels of sodium chloride, and an alternative to reduce the salt content of this salt is its partial replacement with KCl. In order to not affect the sensory properties of cheese, salting was performed using a solution containing 70% of NaCl and 30% of KCl in a static and dynamic system. During the salting process by immersion, the mass transfer is affected by the formation of a film on the cheese surface. The analysis of the d… Show more
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