Compositional Elements Affecting Flavor of Cultured Dairy Foods
نویسندگان
چکیده
منابع مشابه
Dairy Foods: Dairy Foods/Cheese
The objective of this research was to study the relationship between properties of base and process cheese food. Full fat Cheddar cheese was made with exopolysaccharides (EPS)-producing or nonproducing cultures. Process cheese food was made from 2 day or 1 month old EPS-positive and negative base Cheddar cheese. The EPS-positive base Cheddar cheese contained 2% higher moisture and 1.5% lower fa...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1990
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(90)79068-6