Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes

Journal of Food Science and Technology

Volumn 52, Issue 10, 2015, Pages 6749-6755

  Felfoul, Imène ^a,c   Bornaz, Salwa ^a   Baccouche, Aroua ^c   Sahli, Ali ^b   Attia, Hamadi ^c  

^a UNIVERSITY OF CARTHAGE   (Tunisia)

^b INSTITUT NATIONAL AGRONOMIQUE DE TUNISIE   (Tunisia)

^c UNIVERSITY OF SFAX   (Tunisia)

Author keywords

Cheese like products; Emulsified olive oil; Fat replacers; Lipolysis; Overall impression

Indexed keywords

EMULSIFICATION; EMULSIONS; ENZYMES; FATTY ACIDS; OIL SHALE; OILS AND FATS;

BINDING CAPACITIES; FAT REPLACEMENTS; FAT REPLACERS; LIPOLYSIS; OVERALL IMPRESSION; SENSORY ATTRIBUTES; SENSORY CHARACTERISTICS; TOTAL SOLIDS CONTENTS;

OLIVE OIL;

EID: 84942196784     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-015-1736-0     Document Type: Article

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