Viscoelastic properties and overall sensory acceptability of reduced-fat Petit-Suisse cheese made by replacing milk fat with complex coacervate

Dairy Science and Technology

Volumn 92, Issue 4, 2012, Pages 383-398

  Ramírez Santiago, César ^a   Lobato Calleros, Consuelo ^a   Espinosa Andrews, Hugo ^b   Vernon Carter, Eduardo Jaime ^c  

^a UNIVERSIDAD AUTÓNOMA CHAPINGO   (Mexico)

^b CENTRO DE INVESTIGACIÓN Y ASISTENCIA EN TECNOLOGÍA Y DISEÑO DEL ESTADO DE JALISCO   (Mexico)

^c DEPARTAMENTO DE QUÍMICA   (Mexico)

Author keywords

Complex coacervate; Petit Suisse cheese; Reduced fat; Rheological properties; Sensory overall acceptability

Indexed keywords

BUILDING BLOCKES; CHEMICAL COMPOSITIONS; COACERVATE; CONTINUOUS PHASE; DYNAMIC RHEOLOGICAL PROPERTIES; FAT CONTENTS; LINEAR REGRESSION MODELS; MILK FATS; OVERALL ACCEPTABILITY; PROTEIN NETWORK; REDUCED FAT; RELATIVE CONCENTRATION; RHEOLOGICAL PROPERTY; STORAGE TIME; VISCOELASTIC PROPERTIES; WHEY PROTEINS;

LINEAR REGRESSION; PROTEINS; RHEOLOGY;

OILS AND FATS;

EID: 84867165441     PISSN: 19585586     EISSN: 19585594     Source Type: Journal    
DOI: 10.1007/s13594-012-0077-2     Document Type: Article

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