Replacement of fat with long-chain inulin in a fresh cheese made from caprine milk

International Dairy Journal

Volumn 34, Issue 1, 2014, Pages 1-5

  Salvatore, Enrico ^a   Pes, Massimo ^a   Mazzarello, Vittorio ^b   Pirisi, Antonio ^a  

^a AGRIS Sardegna   (Italy)

^b UNIVERSITY OF SASSARI   (Italy)

Author keywords

[No Author keywords available]

Indexed keywords

CAPRINE MILKS; CHEESE-MAKING; COMPRESSIVE FORCES; LONG-CHAIN INULINS; MICRO-STRUCTURAL PROPERTIES; PENETROMETRY; SCANNING ELECTRON MICROSCOPY IMAGE; TOTAL SOLIDS;

CHAINS; SCANNING ELECTRON MICROSCOPY;

POLYSACCHARIDES;

EID: 84883265550     PISSN: 09586946     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.idairyj.2013.07.007     Document Type: Article

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