Effect of vegetable fat on the texture, colour and sensory properties of Macedonian white brined cheese

This study aimed to investigate the influence of substitution of milk fat with palm fat on the composition, yield and technological quality of White cheese, a Macedonian traditional cheese. In this study, full-fat white brined cheese was used as a control sample (WC), while experimental cheeses were...

Disgrifiad llawn

Wedi'i Gadw mewn:
Manylion Llyfryddiaeth
Prif Awduron: Erhan Sulejmani, Lavdrim Beqiri, Riste Popeski-Dimovski
Fformat: Artigo
Iaith:Inglês
Cyhoeddwyd: Croatian Dairy Union 2021-01-01
Cyfres:Mljekarstvo
Pynciau:
white brined cheese
lipolysis
texture profile
colour
sensory evaluation
Mynediad Ar-lein:https://hrcak.srce.hr/file/394892
Tagiau: Ychwanegu Tag
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