Salt Distribution and Salt Uptake during Ripening in Turkish White Cheese Affected by High Pressure Processing
Turkish white cheeses after brine salting were subjected to high pressure processing (HPP) at 50, 100, 200 and 400 MPa for 5 and 15 min and the samples pressurized for 15 min were ripened in brine for 60 days. The effects of HPP on the salt distribution in external, middle and internal zones of chee...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hasan Eleroğlu
2018-04-01
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| Series: | Turkish Journal of Agriculture: Food Science and Technology |
| Subjects: | |
| Online Access: | http://www.agrifoodscience.com/index.php/TURJAF/article/view/1616 |
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