Emerging Innovations to Reduce the Salt Content in Cheese; Effects of Salt on Flavor, Texture, and Shelf Life of Cheese; and Current Salt Usage: A Review
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Bae, Inhyu | - |
dc.contributor.author | Park, Jong-Hyun | - |
dc.contributor.author | Choi, Hee-Young | - |
dc.contributor.author | Jung, Hoo-Kil | - |
dc.date.available | 2020-02-27T16:41:36Z | - |
dc.date.created | 2020-02-06 | - |
dc.date.issued | 2017-12 | - |
dc.identifier.issn | 1225-8563 | - |
dc.identifier.uri | https://scholarworks.bwise.kr/gachon/handle/2020.sw.gachon/5392 | - |
dc.description.abstract | Salt is an essential ingredient for cheese production, and it influences various aspects of cheese, including the shelf life, enzyme activity, flavor, casein hydration, and Microbial proliferation during ripening. Several consumers avoid cheese with high salt content, mainly due to health problems such as hypertension, cardiovascular disease (CVD), stroke, and heart attacks. Salt has been commonly used for several purposes in cheese production, including for obtaining the required flavor and texture, for its preservative properties, and as a taste enhancer. However, salt usage has been opposed by the public and governmental bodies, who have been advised by health authorities that salt should be reduced or avoided in cheese for healthier life. However, salt replacement or reduction in cheese manufacturing requires formulation of intensive strategies. This review provides information about several strategies and innovations for reduction and replacement of salt in cheese manufacturing without seriously affecting the quality, microbial safety, and sensory properties of cheeses. | - |
dc.language | 영어 | - |
dc.language.iso | en | - |
dc.publisher | KOREAN SOC FOOD SCIENCE ANIMAL RESOURCES | - |
dc.relation.isPartOf | KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES | - |
dc.subject | SODIUM | - |
dc.subject | PERSPECTIVE | - |
dc.subject | NACL | - |
dc.subject | KCL | - |
dc.subject | PH | - |
dc.title | Emerging Innovations to Reduce the Salt Content in Cheese; Effects of Salt on Flavor, Texture, and Shelf Life of Cheese; and Current Salt Usage: A Review | - |
dc.type | Article | - |
dc.type.rims | ART | - |
dc.description.journalClass | 1 | - |
dc.identifier.wosid | 000419750400001 | - |
dc.identifier.doi | 10.5851/kosfa.2017.37.6.793 | - |
dc.identifier.bibliographicCitation | KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES, v.37, no.6, pp.793 - 798 | - |
dc.identifier.kciid | ART002302984 | - |
dc.identifier.scopusid | 2-s2.0-85044635900 | - |
dc.citation.endPage | 798 | - |
dc.citation.startPage | 793 | - |
dc.citation.title | KOREAN JOURNAL FOR FOOD SCIENCE OF ANIMAL RESOURCES | - |
dc.citation.volume | 37 | - |
dc.citation.number | 6 | - |
dc.contributor.affiliatedAuthor | Park, Jong-Hyun | - |
dc.contributor.affiliatedAuthor | Jung, Hoo-Kil | - |
dc.type.docType | Review | - |
dc.subject.keywordAuthor | cheese | - |
dc.subject.keywordAuthor | sodium reduction | - |
dc.subject.keywordAuthor | health aspects | - |
dc.subject.keywordAuthor | emerging technologies | - |
dc.subject.keywordPlus | SODIUM | - |
dc.subject.keywordPlus | PERSPECTIVE | - |
dc.subject.keywordPlus | NACL | - |
dc.subject.keywordPlus | KCL | - |
dc.subject.keywordPlus | PH | - |
dc.relation.journalResearchArea | Food Science & Technology | - |
dc.relation.journalWebOfScienceCategory | Food Science & Technology | - |
dc.description.journalRegisteredClass | scie | - |
dc.description.journalRegisteredClass | scopus | - |
dc.description.journalRegisteredClass | kci | - |
Items in ScholarWorks are protected by copyright, with all rights reserved, unless otherwise indicated.
1342, Seongnam-daero, Sujeong-gu, Seongnam-si, Gyeonggi-do, Republic of Korea(13120)031-750-5114
COPYRIGHT 2020 Gachon University All Rights Reserved.
Certain data included herein are derived from the © Web of Science of Clarivate Analytics. All rights reserved.
You may not copy or re-distribute this material in whole or in part without the prior written consent of Clarivate Analytics.