EFFECT OF FAT REPLACER (SIMPLESSE® -100) ON THE QUALITY AND PROPERTIES OF LOW- FAT GOUDA LIKE CHEESE.
Five batches of Gouda-like cheese were made to study the effect of simplesse® -100 at rate 0 .18 g /L milk on the quality of the resultant Gouda–like cheese during three months of ripening. Three batches of Gouda-like cheese were made from whole fat (3.5%), reduced fat (2.5%) and low-fat cow's milk...
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| Главный автор: | |
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| Формат: | Artigo |
| Язык: | Árabe |
| Опубликовано: |
Mansoura University, Faculty of Agriculture
2016-01-01
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| Серии: | Journal of Food and Dairy Sciences |
| Предметы: | |
| Online-ссылка: | https://jfds.journals.ekb.eg/article_42808_73785a8a79d8c9f053eef617532f180b.pdf |
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