Browsing Gıda Mühendisliği / Food Engineering by Author "John J. Jaeggi"

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The influence of high hydrostatic pressure on regular, reduced, low and no salt added Cheddar cheese

Öztürk, Mustafa; Selvarani Govindasamy-Lucey; John J. Jaeggi; Mark E. Johnson; John A. Lucey (ELSEVIER SCI LTD, 2013)

Cheddar cheeses were made with four salt in moisture (S/M) levels: regular (5.3%), reduced (2.5%), low (1.9%), and no salt (similar to 0.2%). High hydrostatic pressure (HHP) (405 MPa for 3 min) treated 5.3, 2.5, 1.9 and ...