Dairy by-Products Concentrated by Ultrafiltration Used as Ingredients in the Production of Reduced Fat Washed Curd Cheese

In the following study, three different dairy by-products, previously concentrated by ultrafiltration (UF), were used as ingredients in the production of reduced-fat (RF) washed curd cheeses in order to improve their characteristics. Conventional full-fat (FF) cheeses (45% fat, dry basis (db)) and R...

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Detalles Bibliográficos
Autores principales: Borges, Ana Raquel, Pires, Arona Figueiroa, Marnotes, Natalí Garcia, Gomes, David Gama, Henriques, Marta Fernandes, Pereira, Carlos Dias
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466233/
https://www.ncbi.nlm.nih.gov/pubmed/32751419
http://dx.doi.org/10.3390/foods9081020

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7466233/
https://www.ncbi.nlm.nih.gov/pubmed/32751419
http://dx.doi.org/10.3390/foods9081020

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