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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| Principais autores: | , |
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| Formato: | Artigo |
| Idioma: | Inglês |
| Publicado em: |
Croatian Dairy Union
2020-01-01
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| Colecção: | Mljekarstvo |
| Assuntos: | |
| Acesso em linha: | https://hrcak.srce.hr/file/337365 |
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