REPLACEMENT OF SODOUM SALT WITH POTASSIUM SALT IN THE PROCESSED SPREAD CHEESE AND STUDY ITS EFFECT ON THE CHEMICAL , MICROBIAL AND SENSORY PROPERTIES
This study was conducted in order to evaluate the use of potassium chloride salt and its Emulsifying Salts instead of sodium chloride in processed spread cheese industry. Three treatments were applied, the first one was the control in which sodium chloride was added as salt and sodium phosphate use...
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| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Baghdad University
2017-12-01
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| Series: | The Iraqi Journal of Agricultural science |
| Subjects: | |
| Online Access: | https://jcoagri.uobaghdad.edu.iq/index.php/intro/article/view/2254 |
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