, Volume 92, Issue 5, pp 541-568
Date: 02 Oct 2012

Erratum to: Manufacture and biochemical characteristics during ripening of Cheddar cheese with variable NaCl and equal moisture content

This is an excerpt from the content

Erratum to: Dairy Sci. & Technol.

DOI 10.1007/s13594-012-0076-3

Due to a technical problem arising during the production stage of the above-cited article, Table 5 was not displayed correctly and several other errors were introduced in the text. To rectify these mistakes, we are now reprinting on the following pages, the complete article, as it should have appeared in the original version.

We sincerely apologise to the authors and the readers for any inconvenience caused by the mistakes that appeared in the original version.

Abstract Reduction of salt in ripened cheese presents an industry challenge due to its profound role in flavour and texture development. This study investigated the biochemical impact of varying the salt concentration in Cheddar cheese while maintaining the moisture content constant, with particular emphasis on proteolysis. Cheeses containing 0.9, 1.3, 1.8 and 2.4 % (w/w) salt and 37.7 ± 0.2 % (w/w) moisture were manufactured by parallel adjustment of the curd grain siz ...

The online version of the original article can be found at http://dx.doi.org/10.1007/s13594-012-0076-3.
The online version of the original article can be found at http://dx.doi.org/10.1007/s13594-012-0076-3.