Abstract
The aim of this study was to evaluate the interaction of sodium chloride, l‐arginine, oregano extract and yeast extract on the physicochemical properties of reduced‐NaCl UF cheese. l‐arginine addition significantly enhanced the moisture content, pH values, adhesiveness and salty taste of samples. The increase in the oregano extract enhanced the moisture content, redness value and hardness of UF cheese, while reducing the lightness value and overall acceptance. In addition, yeast extract had a notable influence on pH, yellowness and textural properties. The amount of each component for producing the optimum formulation was determined based on physicochemical and sensory properties of cheese samples.
Sign-in/Register to access full text options 
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
