Improvement of the quality of low-fat cheese using a two-step strategy

International Dairy Journal

Volumn 33, Issue 2, 2013, Pages 153-162

  Skeie, S ^a   Alseth, G M ^b   Ostlie H ^a   Abrahamsen, R K ^a   Johansen, A G ^a,b   Oyaas J ^b  

^a NORWEGIAN UNIVERSITY OF LIFE SCIENCES   (Norway)

^b TINE SA   (Norway)

Author keywords

[No Author keywords available]

Indexed keywords

CHEESE MILK; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM; MICROPARTICULATED WHEY PROTEINS; OPTIMAL MIXTURES; QUALITY CHANGE;

OPTIMIZATION;

TEXTURES;

LACTOBACILLUS; LACTOBACILLUS CASEI; LACTOBACILLUS PLANTARUM;

EID: 84882882258     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2013.04.003     Document Type: Article

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