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

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

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

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.

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Accession: 002461880

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