The Influence of Fat Substitutes Based on Protein and Titanium Dioxide on the Sensory Properties of Lowfat Milks

Journal of Dairy Science

Volumn 80, Issue 11, 1997, Pages 2726-2731

  Phillips, Lance G ^a   Barbano, David M ^a  

^a Cornell University ^*  (United States)

Author keywords

Color; Fat substitute; Milk; Titanium dioxide

Indexed keywords

SIGANUS;

EID: 0012536912     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(97)76234-9     Document Type: Article

References (9)

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7. Phillips, L. G., M. L. McGiff, D. M. Barbano, and H. T. Lawless. 1995. The influence of nonfat dry milk on the sensory properties, viscosity, and color of lowfat milks. J. Dairy Sci. 78:2113.
8. Tuorila, H. 1986. Sensory profiles of milks with varying fat contents. Lebensm. Wiss. Technol. 19:344.
9. Walpole, R. E. 1974. Introduction to Statistics. MacMillan Publ. Co., New York, NY.