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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Detalles Bibliográficos
Autores principales: Ong, Lydia, Dagastine, Raymond R., Kentish, Sandra E., Gras, Sally L.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2013
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302296/
https://www.ncbi.nlm.nih.gov/pubmed/28239117
http://dx.doi.org/10.3390/foods2030310

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC5302296/
https://www.ncbi.nlm.nih.gov/pubmed/28239117
http://dx.doi.org/10.3390/foods2030310

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