Use of low concentration factor ultrafiltration retentates in reduced fat "Minas Frescal" cheese manufacture: Effect on composition, proteolysis, viscoelastic properties and sensory acceptance

International Dairy Journal

Volumn 16, Issue 3, 2006, Pages 215-224

  Cunha, Clarissa Reschke Da ^a   Viotto, Walkiria Hanada ^a   Viotto, Luiz Antonio ^a  

^a UNIVERSITY OF CAMPINAS   (Brazil)

Author keywords

"Minas Frescal" cheese; Reduced fat; Rheology; Ultrafiltration; Viscoelasticity

Indexed keywords

CONCENTRATION (PROCESS); DAIRY PRODUCTS; ELASTICITY; MOISTURE; NEWTONIAN FLOW; OILS AND FATS; RHEOLOGY; VISCOELASTICITY; VISCOSITY;

"MINAS FRESCAL" CHEESE; FRACTURE STRESS; NEWTONIAN VISCOSITY; REDUCED FAT;

ULTRAFILTRATION;

HUMAN ECHOVIRUS 1;

EID: 27744581050     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2005.03.004     Document Type: Article

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