Salt In Cheese Reducedby 350 Tonnes

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Salt In Cheese Reducedby 350 Tonnes

机译：奶酪中的盐减少350吨

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Dairy companies have managed to eliminate hundreds of tonnes of salt from their cheeses since 2007. As National Salt Awareness Week got under way, industry data revealed that there is at least 350 tonnes less salt in UK-produced cheese than there was two years ago. Milk, yoghurt and cream contain no added salt, but the ingredient is essential in making safe, quality cheese. Working closely with the Food Standards Agency, these major salt savings have been achieved through industry-wide action.

机译：自2007年以来，乳制品公司已设法从其奶酪中消除了数百吨的盐。随着全国盐业意识周的开展，行业数据显示，英国生产的奶酪中的盐至少比两年前少350吨。牛奶，酸奶和奶油不含盐，但该成分对于制作安全优质的奶酪至关重要。通过与全行业合作，与食品标准局密切合作，节省了大量盐分。

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《Milk industry》 |2009年第1期|p.7|共1页
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中图分类轻工业、手工业;
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1. Manufacturers Cut Salt In Cheese By 350 Tonnes [J] . Innovations in food technology . 2009,第42期

机译：制造商削减了350吨奶酪中的盐分
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3. Understanding the role of natural cheese calcium and phosphorous content, residual lactose and salt-in-moisture content on block-type processed cheese functional properties: Cheese hardness and flowability/meltability [J] . Biswas Ananya C., Muthukumarappan Kasiviswanathan, Marella Chenchaiah, International Journal of Dairy Technology . 2015,第1期

机译：了解天然奶酪中钙和磷含量，残余乳糖和水分中的盐含量对块状加工奶酪功能特性的作用：奶酪硬度和流动性/熔融性
4. TWO-DIMENSIONAL LAPLACE INVERSION NMR TECHNIQUE APPLIED TO THE MOLECULAR PROPERTIES OF WATER IN DRY-SALTED MOZZARELLA-TYPE CHEESES WITH VARIOUS SALT CONCENTRATIONS [C] . P.L. Hubbard, P J. Watkinson, L.K. Creamer International Conference on Applications of Magnetic Resonance in Food Science . 2005

机译：二维拉普拉斯倒置NMR技术应用于具有各种盐浓度的干盐型马苏里拉型奶酪中水的分子特性
5. Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of cheese. [D] . Lu, Ying. 2012

机译：氯化钠盐化和氯化钾替代对奶酪乳清排出的影响。
6. Emerging Innovations to Reduce the Salt Content in Cheese; Effects of Salt on Flavor Texture and Shelf Life of Cheese; and Current Salt Usage: A Review [O] . Inhyu Bae, Jong-Hyun Park, Hee-Young Choi, 2017

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7. Draining and salting as responsible key steps in the generation of the acid-forming potential of cheese: Application to a soft blue-veined cheese [O] . Ecaterina Gore, Julie Mardon, Annick Lebecque 2016

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Salt In Cheese Reducedby 350 Tonnes

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