Development of low fat UF cheese technology
The production procedure of low fat cheeses produced from ultrafiltered milk (UF cheese) was developed in this study. The production procedure, that includes utilization of UF milk with 2 % of lactose, addition of 1.5 % inulin and salting with 2 % of mixed salt (NaCl/KCl in ratio 3:1) was defined ba...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2011-03-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=97630 |