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Effect of microGARD on keeping quality of direct acidified Cottage cheese

Direct acidified Cottage cheese could be kept well for only 10 to 12 days under refrigeration on account of its high moisture (~74 %) content and relatively high pH (~5.0). The study was, therefore, undertaken to improve the keeping quality of direct acidified Cottage cheese using MicroGARD. The eff...

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Bibliographic Details
Published in:J Food Sci Technol
Main Authors: Makhal, S., Kanawjia, S. K., Giri, Apurba
Format: Artigo
Language:Inglês
Published: Springer India 2013
Subjects:
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC4325048/
https://ncbi.nlm.nih.gov/pubmed/25694703
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.1007/s13197-013-1055-2
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