{"id":682168,"date":"2021-02-24T13:44:19","date_gmt":"2021-02-24T17:44:19","guid":{"rendered":"http:\/\/spaceweekly.com\/?p=682168"},"modified":"2021-02-24T13:44:19","modified_gmt":"2021-02-24T17:44:19","slug":"reducing-salt-in-parmigiano-reggiano-cheese-might-not-negatively-affect-its-flavor","status":"publish","type":"post","link":"https:\/\/spaceweekly.com\/?p=682168","title":{"rendered":"Reducing salt in Parmigiano Reggiano cheese might not negatively affect its flavor"},"content":{"rendered":"<p>Aged cheeses pack a punch of nutty, sharp flavor. Before they&#8217;re fully mature, aged cheeses are either waxed or placed in brine for weeks to create a natural rind. However, the high salt content in brined cheeses deters some consumers. Now, researchers reporting in ACS Food Science &amp; Technology present a shortened brining time for Parmigiano Reggiano that results in a less salty product, while still potentially maintaining the cheese&#8217;s distinctive texture and flavor compounds.&#013;<br \/>\n&#013;<br \/>\n&#013;<br \/>\n Click here for original story, <a href=\"https:\/\/phys.org\/news\/2021-02-salt-parmigiano-reggiano-cheese-negatively.html\" target=\"_blank\" rel=\"nofollow noopener noreferrer\">Reducing salt in Parmigiano Reggiano cheese might not negatively affect its flavor<\/a>&#013;<br \/>\n&#013;<br \/>\n&#013;<br \/>\nSource: Phys.org&#013;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Aged cheeses pack a punch of nutty, sharp flavor. Before they&#8217;re fully mature, aged cheeses are either waxed or placed in brine for weeks to create a natural rind. However,&hellip; <\/p>\n","protected":false},"author":1,"featured_media":615444,"comment_status":"false","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[41],"tags":[],"class_list":["post-682168","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-phys-org"],"_links":{"self":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts\/682168","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=682168"}],"version-history":[{"count":0,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/posts\/682168\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=\/wp\/v2\/media\/615444"}],"wp:attachment":[{"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=682168"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=682168"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/spaceweekly.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=682168"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}