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What is Salt Impact on Ultrafiltrated Cheese Texture about?

The study investigates the effects of varying salt concentrations on the texture and mineral content of ultrafiltered white cheese over a 90-day ripening period. Results indicate that higher salt levels increased pH and protein content while decreasing hardness and mineral levels, particularly calcium and phosphorus. The findings suggest that salt concentration significantly influences the chemical and textural properties of ultrafiltered white cheese.

Author

Anunknownperson

Language

EN