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The effect of milk fat replacement and the addition of Lactobacillus paracasei LPC-37 on the sensory properties of cheeses

The market of ripened cheese is growing rapidly and is highly competitive. Dairy manufacturers have expanded their product range to include cheese-like products where milk fat is replaced with vegetable oils. Cheese-like products have gained popularity among both convenient food producers and consum...

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Autors principals: Marika Bielecka, Grażyna Cichosz
Format: Artigo
Idioma:Inglês
Publicat: Croatian Dairy Union 2020-01-01
Col·lecció:Mljekarstvo
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Accés en línia:https://hrcak.srce.hr/file/337365
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