Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk Retentate
Milk protein is often standardised prior to cheese-making using low concentration factor ultrafiltration retentate (LCUFR) but the effect of LCUFR addition on the microstructure of full fat gel, curd and Cheddar cheese is not known. In this work, Cheddar cheeses were made from cheese-milk with or wi...
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| Autori principali: | , , , |
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| Natura: | Artigo |
| Lingua: | Inglês |
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MDPI AG
2013-07-01
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| Serie: | Foods |
| Soggetti: | |
| Accesso online: | http://www.mdpi.com/2304-8158/2/3/310 |
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