Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter cultures-Reference-Cited by-同舟云学术

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Impact of NaCl reduction in Danish semi-hard Samsoe cheeses on proliferation and autolysis of DL-starter cultures

Published:2015-11 Issue: Volume:213 Page:59-70
ISSN:0168-1605
Container-title:International Journal of Food Microbiology
language:en
Short-container-title:International Journal of Food Microbiology

Author:

Søndergaard Lise,Ryssel Mia,Svendsen Carina,Høier Erik,Andersen Ulf,Hammershøj Marianne,Møller Jean R.,Arneborg Nils,Jespersen Lene

Funder

Danish Dairy Board

Arla Foods amba (Denmark)

Department of Food Science, Faculty of Science, University of Copenhagen

Publisher

Elsevier BV

Subject

General Medicine,Microbiology,Food Science

Reference47 articles.

1. Diet, nutrition and the prevention of chronic diseases;Anon,2003

2. ISO5943:IDF88. Cheese and Processed Cheese Products – Determination of Chloride Content – Potentiometric Titration Method;Anon,2006

3. Reducing salt intake in populations;Anon,2007

4. ISO3433:IDF222. Cheese – Determination of Fat Content – Van Gulik Method;Anon,2008

5. ISO8968-1:IDF20-1. Milk – Determination of Nitrogen Content – Part 1: Kjeldahl Method;Anon,2001

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