The effect of adding whey protein particles as inert filler on thermophysical properties of fat-reduced semihard cheese type Gouda

International Journal of Dairy Technology

Volumn 66, Issue 2, 2013, Pages 220-230

  Schenkel, Philipp ^a,b   Samudrala, Ravi ^a   Hinrichs, Jörg ^a  

^a UNIVERSITY OF HOHENHEIM   (Germany)

^b Emmi Milch AG   (Switzerland)

Author keywords

Fat content; Fat replacer; Inert filler; Semihard type cheese; Texture; Thermophysical properties

Indexed keywords

EID: 84875877781     PISSN: 1364727X     EISSN: 14710307     Source Type: Journal    
DOI: 10.1111/1471-0307.12036     Document Type: Article

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