Development of Reduced-Fat, Reduced-Sodium Semi-Hard Sheep Milk Cheese

This paper examines the effects of the incorporation of denatured whey proteins along with salting in NaCl/KCl brine on the characteristics and ripening of sheep milk reduced-fat (RF), semi-hard cheese. Incorporation of denatured whey proteins was carried out by: i. adding commercial microparticulat...

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Detalles Bibliográficos
Autores principales: Moatsou, Golfo, Zoidou, Evangelia, Choundala, Evangelia, Koutsaris, Konstantinos, Kopsia, Olga, Thergiaki, Katerina, Sakkas, Lambros
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2019
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617074/
https://www.ncbi.nlm.nih.gov/pubmed/31212648
http://dx.doi.org/10.3390/foods8060204

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC6617074/
https://www.ncbi.nlm.nih.gov/pubmed/31212648
http://dx.doi.org/10.3390/foods8060204

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