Functional Reduced-Fat Mozzarella Cheese from “Essential Oil-Fed” Milk and Inulin Fortification

The demand for functional dairy products is increasing, in response to the adverse correlation between high saturated fat consumption and cardiovascular health problems. The present study investigated the physicochemical and sensory features of a prototype of functional reduced-fat Mozzarella cheese...

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Auteurs principaux:	Claudia Antonino, Giuseppe Natrella, Pietro Caliandro, Lucrezia Forte, Antonella Pasqualone, Michele Faccia
Format:	Artigo
Langue:	Inglês
Publié:	MDPI AG 2026-05-01
Collection:	Foods
Sujets:	Mozzarella cheese inulin reduced-fat fat replacer unsaturated fatty acids
Accès en ligne:	https://www.mdpi.com/2304-8158/15/9/1565
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