Impact of using exopolysaccharides (EPS)-producing strain on qualities of half-fat cheddar cheese

International Journal of Food Properties

Volumn 18, Issue 7, 2015, Pages 1546-1559

  Zhang, Ling ^a   Li, Xiaodong ^a   Ren, Hongjing ^a   Liu, Lu ^a   Ma, Liyuan ^a   Li, Minghao ^a   Bi, Weiwei ^a  

^a NORTHEAST AGRICULTURAL UNIVERSITY   (China)

Author keywords

Cheddar cheese; EPS; Half fat; Lactobacillus paracasei; Quality

Indexed keywords

BACILLI; IMAGE QUALITY; MELTING; TEXTURES;

CHEDDAR CHEESE; EXOPOLYSACCHARIDES; HIGH YIELD; LACTOBACILLUS PARACASEI; MELTING CHARACTERISTICS; SENSORY PROPERTIES; SENSORY SCORES;

DAIRIES;

LACTOBACILLUS PARACASEI;

EID: 84927726955     PISSN: 10942912     EISSN: 15322386     Source Type: Journal    
DOI: 10.1080/10942912.2014.921198     Document Type: Article

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