Exploring alternative salting methods to reduce sodium content in blue-veined cheeses
Imène Ferroukhi, Cécile Bord, René Lavigne, Christophe Chassard, Julie Mardon
Topics & Concepts
Food scienceLeuconostoc mesenteroidesChemistrySaltingLactococcusSodiumWater activityCalciumLactic acidLactococcus lactisWater contentBacteriaBiologyGeotechnical engineeringOrganic chemistryEngineeringGeneticsMeat and Animal Product QualityNutritional Studies and DietSensory Analysis and Statistical Methods