Production of low-fat white soft cheese using sodium caseinate and / or butter milk powder as a fat replacer
The purpose of this study is to improve texture, flavor and overall quality of low-fat white soft cheese. Using sodium caseinate (SC) and / or butter milk powder (BMP) in different ratios. Buffalo’s milk was divided into two portions. The first portion was standardized to 3% fat and served as a con...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | Arabic |
| Published: |
The Union of Arab Universities
2019-09-01
|
| Series: | Arab Universities Journal of Agricultural Sciences |
| Subjects: | |
| Online Access: | https://ajs.journals.ekb.eg/article_59410_e200f1011b7f854317b7d76349c10817.pdf |