Physicochemical, textural and organoleptic properties of reduced fat cheddar chees
Dairy products, particularly cheese products are the main source of saturated fats and cholesterol. It is well established that excessive consumption of fat increases the risk of ailments like obesity and cardiovascular diseases. Reduced and low fat cheese often exhibit poor sensory quality due to t...
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| Format: | Thesis |
| Language: | English English |
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2011
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| Online Access: | http://psasir.upm.edu.my/id/eprint/27383/1/FSTM%202011%2012R.pdf |