Flow properties of petit suisse cheeses: Use of cheese whey as a partial milk substitute

Italian Journal of Food Science

Volumn 20, Issue 2, 2008, Pages 169-179

  Prudencio, I D ^a   Prudencio E S ^a   Gauche, C ^a   Barreto, P L M ^a   Bordignon Luiz, M T ^a  

^a FEDERAL UNIVERSITY OF SANTA CATARINA   (Brazil)

Author keywords

Petit suisse cheese; Rheology; Syneresis; Texture; Whey retentate

Indexed keywords

EID: 49749126049     PISSN: 11201770     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

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