摘要 : The textural, melting and sensory properties of low-fat fresh kashar cheeses (similar to 70% fat reduction) produced by using two protein-based fat replacers (1.0% w/w Simplesse(R)D-100 and 1.0% w/w Dairy-Lo(TM)) and one carbohydr... 展开
作者 | Koca N Metin M |
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作者单位 | |
期刊名称 | 《International Dairy Journal》 |
总页数 | 9 |
语种/中图分类号 | 英语 / TS252 |
关键词 | Low fat kashar cheese Fat replacer Texture Sensory properties Mozzarella cheese Reduced-fat Cheddar cheese Chemical-composition Feta cheese Full-fat Milk Functionality Proteolysis Reduction |
馆藏号 | N2008EPST0008550 |