Production and characterization of a functional Iranian white brined cheese by replacement of dairy fat with vegetable oils

Food Science and Technology International

Volumn 19, Issue 5, 2013, Pages 389-398

  Achachlouei, B Fathi ^a,b   Hesari, J ^a   Damirchi, S Azadmard ^a   Peighambardoust, S H ^a   Esmaiili, M ^c   Alijani, S ^a  

^a UNIVERSITY OF TABRIZ   (Iran)

^b UNIVERSITY OF MOHAGHEGH ARDABILI   (Iran)

^c URMIA UNIVERSITY   (Iran)

Author keywords

canola oil; milk fat; olive oil; saturated fatty acids; White brined cheese

Indexed keywords

CANOLA OIL; CONTROL SAMPLES; HEALTH EFFECTS; MILK FATS; PHYSICOCHEMICAL PROPERTY; SENSORIAL PROPERTIES; SENSORY PROPERTIES; TITRABLE ACIDITY;

ENZYMES; OILS AND FATS; OLIVE OIL; PROTEOLYSIS; SATURATED FATTY ACIDS; UNSATURATED FATTY ACIDS;

DAIRIES;

FAT INTAKE; VEGETABLE OIL; CANOLA OIL; MILK FAT; OLIVE OIL;

ANALYSIS; ANIMAL; BOVINAE; CHEESE; CHEMISTRY; FAT INTAKE; FOOD ANALYSIS; FOOD HANDLING; IRAN; MILK; PROCEDURES; ARTICLE; CATTLE; METHODOLOGY; SATURATED FATTY ACIDS; WHITE BRINED CHEESE;

ANIMALS; CATTLE; CHEESE; DIETARY FATS; FOOD ANALYSIS; FOOD HANDLING; IRAN; MILK; PLANT OILS;

CANOLA OIL; MILK FAT; OLIVE OIL; SATURATED FATTY ACIDS; WHITE BRINED CHEESE;

EID: 84884260238     PISSN: 10820132     EISSN: 15321738     Source Type: Journal    
DOI: 10.1177/1082013212455341     Document Type: Article

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