EurekaMag.com logo
+ Site Statistics
References:
53,214,146
Abstracts:
29,074,682
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Possibilities and limits of reducing salt content of semi-hard cheese. Part 1






DMZ, Lebensmittelindustrie und Milchwirtschaft 111(40): 1276-1279

Possibilities and limits of reducing salt content of semi-hard cheese. Part 1

Part 1 of this paper is concerned with nutritional, medical and legal aspects of salt concn. in semi-hard cheese. Calculation of expected NaCl concn., manufacture of experimental cheeses (Edam and Tilsit) and salting technology are described.

(PDF 0-2 workdays service: $29.90)

Accession: 002461880



Related references

Possibilities and limits of reducing salt in semi-hard cheese. Part 2. DMZ, Lebensmittelindustrie und Milchwirtschaft 111(41): 1312-1315, 1990

The possibilities of influencing the salt content of semi-hard cheese.. Milchwiss. Berichte, Wolfpassing, 10: 1, 11-22, 1960

The possibility of reducing salt content in semi-hard cheeses. Kieler Milchwirtschaftliche Forschungsberichte 41(2): 105-136, 1989

Influence of salt content on ripening of semi-hard round-eyes cheese of Danbo-type. Milchwissenschaft 54(1): 19-23, 1999

New possibilities of ripening semi-hard cheese. Lebensmittel-Ind, 19: 4, 144-145, 1972

The present situation of the cheese sector in Belgium. Part II.-Marketing of Belgian hard and semi-hard cheeses. Cah. Inst. Econ. Agric., Minist. Agric., Bruxelles, 90/R-51, 60, 1968

Hard and semi-hard cheese manufacture. Part 2. DMZ, Lebensmittelindustrie und Milchwirtschaft 119(10): 514-520, 1998

Method for the manufacture of cheese, e.g. fresh cheese, soft cheese and semi-hard or hard cheese. German Federal Re ic Patent Application: (DE 3 008 119 A1), 1982

Less salt in Edam cheese. Reducing salt content under industrial manufacturing conditions. Forschungs Report, Ernahrung, Landwirtschaft, Forsten ( 7): 5, 1992

The Tebel equipment for the manufacture of hard and semi-hard cheese. Experience with various types of cheese under industrial conditions. Dte Molk.-Ztg. 88: 32, 1311-16, 1967