Production of low-fat white soft cheese using sodium caseinate and / or butter milk powder as a fat replacer

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...

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Bibliographic Details
Main Authors: Rowida Abd Elkader, Rezk Awaad, Zakaria Rizk Hassan, Wafaa Salama
Format: Article
Language:Arabic
Published: The Union of Arab Universities 2019-09-01
Series:Arab Universities Journal of Agricultural Sciences
Subjects:
low fat cheese lfc
buttermilk powder bmp
sodium casienat sc
Online Access:https://ajs.journals.ekb.eg/article_59410_e200f1011b7f854317b7d76349c10817.pdf

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