Editorial: Low-fat and low-salt cheeses: Technological strategies to improve the nutritional profile and sensory characteristics

Carina Bergamini; Erica Hynes; Antonio-José Trujillo; María Cristina Perotti

doi:10.3389/fnut.2023.1155604

Editorial: Low-fat and low-salt cheeses: Technological strategies to improve the nutritional profile and sensory characteristics

Front Nutr. 2023 Mar 30:10:1155604. doi: 10.3389/fnut.2023.1155604. eCollection 2023.

Authors

Carina Bergamini¹, Erica Hynes¹, Antonio-José Trujillo², María Cristina Perotti¹

Affiliations

¹ Instituto de Lactología Industrial, Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Universidad Nacional del Litoral (UNL), Santa Fe, Argentina.
² Centre d'Innovació, Recerca i Transferència en Tecnologia dels Aliments (CIRTTA), CERTA-TECNIO, Department of Animal and Food Science, Faculty of Veterinary Sciences, Universitat Autònoma de Barcelona (UAB), Bellaterra, Spain.

No abstract available

Keywords: cheese ripening; low-fat cheeses; low-salt cheeses; nutritional profile; sensory characteristics; technological strategies.

Publication types

Editorial

Grants and funding

This study was supported by the Project PICT 2019-01633 funded by Agencia Nacional de Promoción Científica y Tecnológica (ANPCyT, Argentina), Project CAI+D 2020 N° 50620190100105LI funded by Universidad Nacional del Litoral (UNL, Argentina), and Project PIP 2021/2023 N° 11220200100863CO funded by Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET, Argentina), and R + D + I project “Foods with enhanced nutritional profiles for populations with specific nutritional requirements,” Comunitats RiS3CAT funded by Agència de Suport a la Competitivitat de l'Empresa Catalana (ACC1Ó), Generalitat de Catalunya (Spain).