Cream cheese products: A review
Cream cheese is a soft fresh acid-coagulated cheese product, which is acidified by mesophilic lactic acid starter culture, i.e. Lactococcus and Leuconostoc. Cream cheese products are categorized into two main types based on the different fat content in the initial mix and the final composition. Thes...
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| Format: | Article |
| Language: | English |
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Prince of Songkla University
2005-01-01
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| Series: | Songklanakarin Journal of Science and Technology (SJST) |
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| Online Access: | http://www.sjst.psu.ac.th/journal/27-1-pdf/18cream-cheese.pdf |