The effect of adding enzyme-modified cheese on sensory and texture properties of low- and high-fat cream cheeses

International Journal of Dairy Technology

Volumn 64, Issue 1, 2011, Pages 92-98

  Miri, Mohammad A ^a   Habibi Najafi, Mohammad B ^a  

^a FERDOWSI UNIVERSITY OF MASHHAD   (Iran)

Author keywords

Central composite design; Cream cheese; Enzyme modified cheese; Fat; Taste panel; Texture analysis

Indexed keywords

EID: 78751633092     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/j.1471-0307.2010.00624.x     Document Type: Article

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