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Keywords: sodium reduction, sodium substitution, potassium, yeast extract, biochemical composition, cheese microbiota, sensorial quality Author: Bibiana Juan Creator: LaTeX with hyperref package + hypdvips Producer: dvips + MiKTeX GPL Ghostscript 9.0 CreationDate: Mon Apr 25 11:42:33 2022 CEST ModDate: Mon Apr 25 14:40:45 2022 CEST Tagged: no UserProperties: no Suspects: no Form: none JavaScript: no Pages: 13 Encrypted: no Page size: 595.26 x 779.52 pts Page rot: 0 File size: 955719 bytes Optimized: no PDF version: 1.6 name type encoding emb sub uni object ID ------------------------------------ ----------------- ---------------- --- --- --- --------- SDZANU+HelveticaNeueLTStd-Bd Type 1C Custom yes yes no 39 0 MTBQMG+HelveticaNeueLTStd-Lt Type 1C Custom yes yes no 44 0 PIAOFJ+HelveticaNeueLTStd-BdIt Type 1C WinAnsi yes yes no 56 0 AFELMK+HelveticaNeueLTStd-LtIt Type 1C Custom yes yes no 58 0 BCDXKW+HelveticaNeueLTStd-MdIt Type 1C WinAnsi yes yes no 63 0 OBAZBH+RMTMI Type 1C WinAnsi yes 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Direction: L2R ViewArea: CropBox ViewClip: CropBox PrintArea: CropBox PageClip: CropBox PageLayout: SinglePage PageMode: UseOutlines Language: en Outlines: Item: Title: The Effect of Salt Reduction and Partial Substitution of NaCl by KCl on Physicochemical, Microbiological, and Sensorial Charac琀攀爀椀猀琀椀挀猀 愀渀搀 䌀漀渀猀甀洀攀爀猀✀ 䄀挀挀攀瀀琀愀戀椀氀椀琀礀 漀昀 匀攀洀椀ⴀ䠀愀爀搀 愀渀搀 䠀愀爀搀 䰀愀挀琀漀猀攀ⴀ䘀爀攀攀 䌀漀眀✀猀 䴀椀氀欀 䌀栀攀攀猀攀猩㸾൥湤潢樍㘠〠潢樍㰼⽐慲敮琠㔠〠刯乥硴‷‰⁒⽄敳琯獥捴楯渪⸲⽁捴楯港䝯呯⽔楴汥⣾＀䤀渀琀爀漀搀甀挀琀椀漀温㸾൥湤潢樍㌰‰扪഼㰯偡牥湴‵‰⁒⽄敳琯獥捴楯渪⸲㘯䅣瑩潮⽇潔漯偲敶′㤠〠刯呩瑬攨References Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@76a3e297 Children: Item: Title: Introduction Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@4d3167f4 Item: Title: Materials and Methods Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@ed9d034 Children: Item: Title: Cheese Making Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@6121c9d6 Item: Title: Salting Treatments and Elaboration of Reduced-Salt Cheeses Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@87f383f Children: Item: Title: Reduced-Salt Cheeses by Reduced-Na Treatment Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@4eb7f003 Item: Title: Reduced-Salt Cheeses by Substituted-Na Treatment Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@eafc191 Item: Title: Cheese Composition and Salt Content Determination Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@612fc6eb Item: Title: Microbiological Analysis Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@1060b431 Item: Title: Color Analysis Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@612679d6 Item: Title: Texture Analysis Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@11758f2a Item: Title: Sensory Evaluation Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@e720b71 Item: Title: Evaluation of the Consumers' Acceptability and Preference Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@1b26f7b2 Item: Title: Statistical Analysis Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@491cc5c9 Item: Title: Results and Discussion Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@74ad1f1f Children: Item: Title: Determination of Salting Conditions Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@6a1aab78 Item: Title: Composition of Cheeses Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@462d5aee Item: Title: Microbiology Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@69b0fd6f Item: Title: Color and Texture Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@757942a1 Item: Title: Sensory Evaluation Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@4a87761d Item: Title: Consumers' Acceptability Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@66d1af89 Item: Title: Conclusion Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@8646db9 Item: Title: Data Availability Statement Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@37374a5e Item: Title: Author Contributions Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@4671e53b Item: Title: Acknowledgments Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@2db7a79b Item: Title: References Destination: edu.harvard.hul.ois.jhove.module.pdf.PdfSimpleObject@6950e31 Info: Title: The Effect of Salt Reduction and Partial Substitution of NaCl by KCl on Physicochemical, Microbiological, and Sensorial Characteristics and Consumers' Acceptability of Semi-Hard and Hard Lactose-Free Cow's Milk Cheeses Author: Bibiana Juan Subject: Increasing consumer demand for healthier foods prompts the development of cheeses reduced in salt. 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