Production of Volatile Compounds in Reconstituted Milk Reduced-Fat Cheese and the Physicochemical Properties as Affected by Exopolysaccharide-Producing Strain

The application of the exopolysaccharide-producing strains for improving the texture and technical properties of reduced-fat cheese looks very promising. Streptococcus thermophilus TM11 was evaluated for production of reduced-fat cheese using reconstituted milk powder (CRMP). The physicochemical ana...

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Detalles Bibliográficos
Autores principales: Wang, Weijun, Zhang, Lanwei, Li, Yanhua
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2012
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6269075/
https://www.ncbi.nlm.nih.gov/pubmed/23455640
http://dx.doi.org/10.3390/molecules171214393

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6269075/
https://www.ncbi.nlm.nih.gov/pubmed/23455640
http://dx.doi.org/10.3390/molecules171214393

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