The quality and composition of iranian low-salt uf-white cheese

HIGHLIGHTS

• who: UF-White, Cheese and Alireza Shahab, Lavasani from the Department of Food Science and Technology, College of Agriculture, Islamic Azad University, Varamin, Pishva Branch, Varamin, Iran have published the paper: The Quality and Composition of Iranian Low-Salt UF-White Cheese, in the Journal: Journal of Food Quality 7 Acetoin (microgram per gram) of 20/09/2022
• what: The aim of this study was to determine lipolysis in UF-white cheese prepared with mixtures of NaCl and KCl and compare them to that of the NaCl (control) cheese.
• how: This result is . . .
  

   

  

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