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...

Täydet tiedot

Tallennettuna:
Bibliografiset tiedot
Päätekijät: Erhan Sulejmani, Lavdrim Beqiri, Riste Popeski-Dimovski
Aineistotyyppi: Artigo
Kieli:Inglês
Julkaistu: Croatian Dairy Union 2021-01-01
Sarja:Mljekarstvo
Aiheet:
white brined cheese
lipolysis
texture profile
colour
sensory evaluation
Linkit:https://hrcak.srce.hr/file/394892
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