Improvement of texture and structure of reduced-fat cheddar cheese by exopolysaccharide-producing lactococci

Journal of Dairy Science

Volumn 89, Issue 1, 2006, Pages 95-110

  Dabour, N ^a,b   Kheadr, E ^a,b   Benhamou, N ^a   Fliss, I ^a   LaPointe, G ^a  

^a UNIVERSITÉ LAVAL   (Canada)

^b Alexandria University   (Egypt)

Author keywords

Exopolysaccharide; Microstructure; Reduced fat Cheddar cheese; Texture

Indexed keywords

LACTOCOCCUS; LACTOCOCCUS LACTIS;

EID: 30844433286     PISSN: 00220302     EISSN: None     Source Type: Journal    
DOI: 10.3168/jds.S0022-0302(06)72073-2     Document Type: Article

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