Utilization of two plant polysaccharides to improve fresh goat milk cheese: Texture, rheological properties, and microstructure characterization

Utilization of two plant polysaccharides to improve fresh goat milk cheese: Texture, rheological properties, and microstructure characterization

ABSTRACT: This study aimed to evaluate the effects of added jujube polysaccharide (JP) and Lycium barbarum polysaccharide (LBP) on the texture, rheological properties, and microstructure of goat milk cheese. Seven groups of fresh goat milk cheese were produced with 4 levels (0, 0.2, 0.6, and 1%, wt/...

Full description

Bibliographic Details
Main Authors: Weizhe Wang, Rong Jia, Yuanyuan Hui, Fuxin Zhang, Lei Zhang, Yufang Liu, Yuxuan Song, Bini Wang
Format: Article
Language:English
Published: Elsevier 2023-06-01
Series:Journal of Dairy Science
Subjects:
goat milk cheese
plant polysaccharides
texture
microstructure
Online Access:http://www.sciencedirect.com/science/article/pii/S0022030223001728

Similar Items

Similar Items