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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...

תיאור מלא

שמור ב:
מידע ביבליוגרפי
הוצא לאור ב:Foods
Main Authors: Ong, Lydia, Dagastine, Raymond R., Kentish, Sandra E., Gras, Sally L.
פורמט: Artigo
שפה:Inglês
יצא לאור: MDPI 2013
נושאים:
גישה מקוונת: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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