Water mobility and thermal properties of smoked soft cheese
The main goal of the present study was to characterize the functional parameters of smoked soft cheese, with the emphasis on the behavior of water and milk fat, as analyzed by DSC, which was used to directly measure the melting/freezing phase transitions in the cheese. This study was complemented by...
Main Authors: | Hanna Maria Baranowska, Jolanta Tomaszewska-Gras, Dorota Cais-Sokolińska, Paulina Bierzuńska, Łukasz K. Kaczyński |
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Format: | Article |
Language: | English |
Published: |
Croatian Dairy Union
2017-01-01
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Series: | Mljekarstvo |
Subjects: | |
Online Access: | https://hrcak.srce.hr/file/270721 |
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