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Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk
The effect of homogenization and fat reduction in combination with variable heating conditions of cow milk on the characteristics of Quark-type cheese were investigated. The mean composition of full-fat cheeses was 71.96% moisture, 13.95% fat, and 10.31% protein, and that of its reduced-fat counterp...
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| Pubblicato in: | Foods |
|---|---|
| Autori principali: | , , , , |
| Natura: | Artigo |
| Lingua: | Inglês |
| Pubblicazione: |
MDPI
2021
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| Soggetti: | |
| Accesso online: | https://ncbi.nlm.nih.gov/pmc/articles/PMC7831127/ https://ncbi.nlm.nih.gov/pubmed/33477549 https://ncbi.nlm.nih.govhttp://dx.doi.org/10.3390/foods10010184 |
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