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Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese1

机译：钠，钾，镁和钙盐阳离子对全脂切达干酪贮藏期间pH，蛋白水解，有机酸和微生物种群的影响1

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McMahon D.J.; Oberg C.J.; Drake M.A.; Farkye N.; Moyes L.V.; Arnold M.R.; Ganesan B.; Steele J.; Broadbent J.R.;
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1. Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese [J] . D. J. McMahon, C. J. Oberg, M. A. Drake, Journal of dairy science . 2014,第8期

机译：钠，钾，镁和钙盐阳离子对全脂切达干酪存储期间的pH值，蛋白水解，有机酸和微生物种群的影响
2. Re‐evaluation of sodium, potassium and calcium salts of fatty acids (E?470a) and magnesium salts of fatty acids (E?470b) as food additives [J] . Maged Younes, Peter Aggett, Fernando Aguilar, EFSA Journal . 2018,第3期

机译：重新评估脂肪酸（E？470a）的钠，钾和钙盐和脂肪酸（E？470b）的镁盐作为食品添加剂
3. Physicochemical and microbial changes during the manufacturing process of dry-cured lacon salted with potassium, calcium and magnesium chloride as a partial replacement for sodium chloride [J] . Food Control . 2015,第期

机译：用钾，钙和氯化镁的干燥凝胶加盐的制造过程中的物理化学和微生物变化，作为氯化钠的部分替代
4. Proteolysis Characterization of Low- and Full-fat Cheese Fermented by Lactobacillus acidophilus during Ripening Process [C] . Ruixiang Zhao, Sihai Lu, Huadi Sun, International Conference on Chemical, Material and Metallurgical Engineering . 2012

机译：在成熟过程中，乳酸杆菌发酵的低和全脂奶酪的蛋白水解表征
5. Studies of the complexation reactions of polyether ionophore antibiotics nigericin and salinomycin with lead(II), zinc, calcium, magnesium, sodium and potassium cations. [D] . Tan, Bo. 2005

机译：聚醚离子载体抗生素尼日利亚霉素和沙利霉素与铅（II），锌，钙，镁，钠和钾阳离子的络合反应研究。
6. The effect of complete replacing sodium with potassium calcium and magnesium brine on sodium‐free ultrafiltration Feta cheese at the end of the 60‐day ripening period: Physicochemical proteolysis–lipolysis indices microbial colorimetric and sensory evaluation [O] . Razieh Zonoubi, Mohammad Goli 2021

机译：在60天成熟时期结束时完全取代钾钙和镁盐水对无钠超滤钠奶酪的影响：物理化学蛋白水解 - 脂解索引微生物比色和感官评估
7. The effect of complete replacing sodium with potassium, calcium, and magnesium brine on sodium‐free ultrafiltration Feta cheese at the end of the 60‐day ripening period: Physicochemical, proteolysis–lipolysis indices, microbial, colorimetric, and sensory evaluation [O] . Razieh Zonoubi, Mohammad Goli 2020

机译：在60天成熟时期结束时，完全取代钾，钙和镁盐水对无钠超滤钠奶酪的影响：物理化学，蛋白水解 - 脂解索引，微生物，比色和感官评估

Effect of sodium, potassium, magnesium, and calcium salt cations on pH, proteolysis, organic acids, and microbial populations during storage of full-fat Cheddar cheese1

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