Composition, yield, and functionality of reduced-fat Oaxaca cheese: Effects of using skim milk or a dry milk protein concentrate

Journal of Dairy Science

Volumn 94, Issue 2, 2011, Pages 580-588

  Caro, I ^a   Soto, S ^b   Franco, M J ^b   Meza Nieto, M ^b   Alfaro Rodriguez R H ^b   Mateo, J ^a  

^a UNIVERSITY OF LEÓN   (Spain)

^b UNIVERSIDAD AUTÓNOMA DEL ESTADO DE HIDALGO   (Mexico)

Author keywords

Cheese yield; Functional property; Pasta filata; Reduced fat cheese

Indexed keywords

MILK PROTEIN;

ANIMAL; ARTICLE; CHEESE; CHEMISTRY; FAT INTAKE; FOOD HANDLING; METHODOLOGY; MILK;

ANIMALS; CHEESE; DIETARY FATS; FOOD HANDLING; FOOD TECHNOLOGY; MILK; MILK PROTEINS;

EID: 78751681396     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2010-3102     Document Type: Article

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