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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...
Autores principales: | Urgu, Müge, Türk, Aylin, Ünlütürk, Sevcan, Kaymak-Ertekin, Figen, Koca, Nurcan |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Korean Society for Food Science of Animal Resources
2019
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Materias: | |
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 |
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