Rheology, microstructure, and functionality of low-fat Iranian white cheese made with different concentrations of rennet

Journal of Dairy Science

Volumn 88, Issue 9, 2005, Pages 3052-3062

  Madadlou, A ^a   Khosroshahi, A ^b   Mousavi, M E ^a  

^a UNIVERSITY OF TEHRAN   (Iran)

^b URMIA UNIVERSITY   (Iran)

Author keywords

Iranian white cheese; Low fat; Microstructure; Rheology

Indexed keywords

EID: 27544443745     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(05)72986-6     Document Type: Article

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