Milk fat substitution by microparticulated protein in reduced-fat cheese emulsion: The effects on stability, microstructure, rheological and sensory properties

Food Science of Animal Resources

Volumn 39, Issue 1, 2019, Pages 23-34

  Urgu, Müge ^a   Türk, Aylin ^a   Ünlütürk, Sevcan ^b   Kaymak Ertekin, Figen ^a   Koca, Nurcan ^a  

^a EGE UNIVERSITY   (Turkey)

^b IZMIR INSTITUTE OF TECHNOLOGY   (Turkey)

Author keywords

Cheese powder; Microparticulated protein; Reduced fat; Rheology; White brined cheese

Indexed keywords

EID: 85076380411     PISSN: 26360772     EISSN: 26360780     Source Type: Journal    
DOI: 10.5851/kosfa.2018.e60     Document Type: Article

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