Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts.

  title={Utilization of temporal dominance of sensations and time intensity methodology for development of low-sodium Mozzarella cheese using a mixture of salts.},
  author={J{\'e}ssica Ferreira Rodrigues and Carla S{\'a} Gonçalves and Rafaela C Pereira and Jo{\~a}o de Deus S Carneiro and Ana Carla Marques Pinheiro},
  journal={Journal of dairy science},
  volume={97 8},
Evidence has linked excessive salt consumption to the development of chronic degenerative diseases. Therefore, special attention has been given to the consumption of healthier products with reduced sodium contents. This study aimed to develop a Mozzarella cheese with a reduced sodium content using a mixture of salts through acceptance testing and temporal sensory evaluation. The following 3 formulations of Mozzarella cheese were prepared: formulation A (control), which was produced only with… CONTINUE READING


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