production of analogue uf white cheese by replacement of milk fat with margarine
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chemical, sensory and physical characteristics of low-fat white cheese, produced by standardized milk with milk protein concentrate
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full textproduction of functional low-fat cheese with milk fat substitution bywalnut or linseed powders
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full textimproving textural and sensory characteristics of low-fat uf feta cheese made with fat replacers
saturated fat consumption increases the risk of both coronary and cancer diseases. therefore, fat reduction in uf-feta cheese (≈ 45% fdm) is favorable but, unfortunately, it has some negative effects on the texture and sensory characteristics of the cheese. in this research, response surface methodology was employed to study the probably improving effects of wpc80 (0-20 gr kg-1), lecithin (0-2 ...
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Journal title:
پژوهش های صنایع غذاییجلد ۲۳، شماره ۴، صفحات ۵۴۵-۵۵۲
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