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Effect of ultrafiltration, fat reduction and salting on textural properties of white brined cheese

✍ Scribed by Yaşar Kemal Erdem

Book ID
108170997
Publisher
Elsevier Science
Year
2005
Tongue
English
Weight
126 KB
Volume
71
Category
Article
ISSN
0260-8774

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## Abstract **BACKGROUND:** Salted eggs have been produced in Thailand and consumed nationwide. Salted egg can be made by brining eggs in saturated saline or by coating the egg with soil paste mixed with salt. The achievement of salting is generally indicated by the textural development of egg yolk