Optimization and evaluation of textural properties of ultra-filtrated low-fat cheese containing galactomannan and Novagel gum
The general aim of this research was to optimise textural properties and to evaluate the possibility of producing ultra-filtrated low-fat cheese (7-9 % (w/w)), containing various concentrations of galactomannan and Novagel (0.1-0.5 % w/w), and assessing textural properties of produced low-fat cheese...
Main Authors: | , , , |
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Format: | Article |
Language: | English |
Published: |
Croatian Dairy Union
2019-01-01
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Series: | Mljekarstvo |
Subjects: | |
Online Access: | https://hrcak.srce.hr/file/329179 |