Evaluation of whey, milk, and delactosed permeates as salt substitutes

Agriculture & Biology

• salt substitutes 100%
• permeates 69%
• whey 62%
• milk 40%
• soups 30%
• cottage cheese 17%
• cheese whey 15%
• flavor 9%
• mozzarella cheese 8%
• cardboard 7%
• Cheddar cheese 7%
• sensory properties 5%
• dairy protein 4%
• sodium 4%
• salts 4%
• consumer acceptance 3%
• solid phase microextraction 3%
• skim milk 3%
• cream 3%
• volatile compounds 2%
• protein composition 2%
• gas chromatography-mass spectrometry 2%
• aldehydes 2%
• lactic acid 2%
• organic acids and salts 2%
• byproducts 2%
• high performance liquid chromatography 2%
• manufacturing 2%
• powders 2%
• potatoes 2%
• minerals 2%
• lipids 1%
• testing 1%

Medicine & Life Sciences

• Whey 87%
• Milk 56%
• Salts 52%
• Cheese 38%
• Solid Phase Microextraction 10%
• Sodium 10%
• Taste Perception 8%
• Brassica 8%
• Solanum tuberosum 7%
• Aldehydes 7%
• Parity 6%
• Powders 6%
• Minerals 5%
• Lactic Acid 5%
• High Pressure Liquid Chromatography 4%
• Acids 4%
• Fats 4%
• Proteins 4%