The Influence of Potassium Chloride and Magnesium Chloride on the Color and Sensory Properties of Cooked Cheese
Suzana Jahić,
Sebila Rekanović,
Samira Hotić
et al.
Abstract:The aim of this paper is focused on reducing sodium chloride content by partial replacement with potassium chloride and magnesium chloride in cooked cheese samples. For the production of cheese, standardized cow's milk from a domestic market producer was used, and the cheese was produced by heating the milk to a temperature of 95°C and coagulation with acetic acid. The one salted only with NaCl was designated as the standard sample, and the other samples were salted with combinations of salts i… Show more
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