Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk Retentate

Milk protein is often standardised prior to cheese-making using low concentration factor ultrafiltration retentate (LCUFR) but the effect of LCUFR addition on the microstructure of full fat gel, curd and Cheddar cheese is not known. In this work, Cheddar cheeses were made from cheese-milk with or wi...

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Bibliographic Details
Published in:Foods
Main Authors: Ong, Lydia, Dagastine, Raymond R., Kentish, Sandra E., Gras, Sally L.
Format: Artigo
Language:Inglês
Published: MDPI 2013
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Article
Online Access:https://ncbi.nlm.nih.gov/pmc/articles/PMC5302296/
https://ncbi.nlm.nih.gov/pubmed/28239117
https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods2030310
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