Milk Fat Substitution by Microparticulated Protein in Reduced-fat Cheese Emulsion: The Effects on Stability, Microstructure, Rheological and Sensory Properties

Abstract Fat reduction in the formulation of cheese emulsion causes problems in its flowability and functional characteristics during spray-dried cheese powder production. In order to eliminate these problems, the potential of using microparticulated whey protein (MWP) in cheese emulsions was examin...

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Detalles Bibliográficos
Autores principales: Urgu, Müge, Türk, Aylin, Ünlütürk, Sevcan, Kaymak-Ertekin, Figen, Koca, Nurcan
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Korean Society for Food Science of Animal Resources 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6411242/
https://www.ncbi.nlm.nih.gov/pubmed/30882071
http://dx.doi.org/10.5851/kosfa.2018.e60

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6411242/
https://www.ncbi.nlm.nih.gov/pubmed/30882071
http://dx.doi.org/10.5851/kosfa.2018.e60

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