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Development of Reduced-Fat, Reduced-Sodium Semi-Hard Sheep Milk Cheese
This paper examines the effects of the incorporation of denatured whey proteins along with salting in NaCl/KCl brine on the characteristics and ripening of sheep milk reduced-fat (RF), semi-hard cheese. Incorporation of denatured whey proteins was carried out by: i. adding commercial microparticulat...
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| Publicado en: | Foods |
|---|---|
| Autores principales: | , , , , , , |
| Formato: | Artigo |
| Lenguaje: | Inglês |
| Publicado: |
MDPI
2019
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| Materias: | |
| Acceso en línea: | https://ncbi.nlm.nih.gov/pmc/articles/PMC6617074/ https://ncbi.nlm.nih.gov/pubmed/31212648 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods8060204 |
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