The combined effects of different fat replacers and rennet casein on the properties of reduced-fat processed cheese

Journal of Dairy Science

Volumn 103, Issue 5, 2020, Pages 3980-3993

  Schädle, Christopher N ^a,b   Eisner, Peter ^b,c   Bader Mittermaier, Stephanie ^b  

^a UNIVERSITY OF ERLANGEN NUREMBERG   (Germany)

^b FRAUNHOFER INSTITUTE FOR PROCESS ENGINEERING AND PACKAGING IVV   (Germany)

^c TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

calorie reduction; flowability; hardness; rheology

Indexed keywords

CASEIN; CHYMOSIN; INULIN; RENNET; WHEY PROTEIN;

ANIMAL; CHEESE; CHEMISTRY; FAT SUBSTITUTE; HARDNESS; TEMPERATURE;

ANIMALS; CASEINS; CHEESE; CHYMOSIN; FAT SUBSTITUTES; HARDNESS; INULIN; TEMPERATURE; WHEY PROTEINS;

EID: 85081205782     PISSN: 00220302     EISSN: 15253198     Source Type: Journal    
DOI: 10.3168/jds.2019-17694     Document Type: Article

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