Manufacture and sensory analysis of reduced- and low-sodium Cheddar and Mozzarella cheeses

Physicochemical and sensory characterization of Cheddar cheese with variable NaCl levels and equal moisture content

(2013) K.K. Møller et al.   JOURNAL OF DAIRY SCIENCE

Survival of Listeria monocytogenes introduced as a post-aging contaminant during storage of low-salt Cheddar cheese at 4, 10, and 21°C

(2011) S. Shrestha et al.   JOURNAL OF DAIRY SCIENCE

Sodium content in retail Cheddar, Mozzarella, and process cheeses varies considerably in the United States

(2011) S. Agarwal et al.   JOURNAL OF DAIRY SCIENCE

Salty taste in dairy foods: Can we reduce the salt?

(2011) S.L. Drake et al.   JOURNAL OF DAIRY SCIENCE

Determining salt concentrations for equivalent water activity in reduced-sodium cheese by use of a model system

(2011) J. Grummer et al.   JOURNAL OF DAIRY SCIENCE

Reducing the population's sodium intake: the UK Food Standards Agency's salt reduction programme

(2011) Laura A Wyness et al.   PUBLIC HEALTH NUTRITION

Reducing Sodium in Foods: The Effect on Flavor

(2011) Djin Gie Liem et al.   Nutrients

Reducing Population Salt Intake Worldwide: From Evidence to Implementation

(2010) Feng J. He et al.   PROGRESS IN CARDIOVASCULAR DISEASES

Sodium Reduction and Its Effect on Food Safety, Food Quality, and Human Health

(2009) Marjorie Ellin Doyle et al.   COMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY

Fortification of reduced-fat Cheddar cheese with n-3 fatty acids: Effect on off-flavor generation

(2009) S. Martini et al.   JOURNAL OF DAIRY SCIENCE