Blar i SINTEF Ocean på forfatter "Mahdalova, Martina"
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Sodium reduction in processed cheese spreads and the effect on physicochemical properties
Mozuraityte, Revilija; Berget, Ingunn; Mahdalova, Martina; Grønsberg, Ane; Øye, Elling Ruud; Greiff, Kirsti (Journal article; Peer reviewed, 2019-03)The effect of a reduced amount of emulsifying salt on the chemical and textural properties of processed cheese was studied. Reducing the amount of emulsifying disodium phosphate salt added resulted in a slight reduction ...