Production of Volatile Compounds in Reconstituted Milk Reduced-Fat Cheese and the Physicochemical Properties as Affected by Exopolysaccharide-Producing Strain

Production of Volatile Compounds in Reconstituted Milk Reduced-Fat Cheese and the Physicochemical Properties as Affected by Exopolysaccharide-Producing Strain

The application of the exopolysaccharide-producing strains for improving the texture and technical properties of reduced-fat cheese looks very promising. Streptococcus thermophilus TM11 was evaluated for production of reduced-fat cheese using reconstituted milk powder (CRMP). The physicochemical ana...

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Bibliographic Details
Main Authors: Weijun Wang, Lanwei Zhang, Yanhua Li
Format: Article
Language:English
Published: MDPI AG 2012-12-01
Series:Molecules
Subjects:
volatile compounds
exopolysaccharide
reconstituted milk
cheese
Online Access:http://www.mdpi.com/1420-3049/17/12/14393

Internet

http://www.mdpi.com/1420-3049/17/12/14393

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