Development of low fat UF cheese technology

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...

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Bibliografische gegevens
Hoofdauteurs: Jelena Miočinović, Predrag Puđa, Zorica Radulović, Vladimir Pavlović, Zorana Miloradović, Mira Radovanović, Dušanka Paunović
Formaat: Artikel
Taal:English
Gepubliceerd in: Croatian Dairy Union 2011-03-01
Reeks:Mljekarstvo
Onderwerpen:
low fat UF cheese
proteolysis
microstructure
sensory properties
Online toegang:http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=97630

Internet

http://hrcak.srce.hr/index.php?show=clanak&id_clanak_jezik=97630

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