Use of low concentration factor ultrafiltration retentates in reduced fat “Minas Frescal” cheese manufacture: Effect on composition, proteolysis, viscoelastic properties and sensory acceptance

✍ Scribed by Clarissa Reschke da Cunha; Walkiria Hanada Viotto; Luiz Antonio Viotto

• Book ID: 116539879
• Publisher: Elsevier Science
• Year: 2006
• Tongue: English
• Weight: 236 KB
• Volume: 16
• Category: Article
• ISSN: 0958-6946
• DOI: 10.1016/j.idairyj.2005.03.004