Manufacture of Reduced Fat White-Brined Cheese with the Addition of β-Glucans Biobased Polysaccharides as Textural Properties Improvements

β-Glucan, isolated from the mushroom Pleurotus ostreatus, at a concentration of 0.4%, was used in the manufacture of reduced-fat white-brined cheese from sheep milk. Control reduced-fat cheese was also produced from the same milk without the addition of β-glucan. The resultant cheeses were examined...

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Detalles Bibliográficos
Autores principales: Kondyli, Efthymia, Pappa, Eleni C., Kremmyda, Alexandra, Arapoglou, Dimitris, Metafa, Maria, Eliopoulos, Christos, Israilides, Cleanthes
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7696168/
https://www.ncbi.nlm.nih.gov/pubmed/33182804
http://dx.doi.org/10.3390/polym12112647

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7696168/
https://www.ncbi.nlm.nih.gov/pubmed/33182804
http://dx.doi.org/10.3390/polym12112647

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