Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk

The effect of homogenization and fat reduction in combination with variable heating conditions of cow milk on the characteristics of Quark-type cheese were investigated. The mean composition of full-fat cheeses was 71.96% moisture, 13.95% fat, and 10.31% protein, and that of its reduced-fat counterp...

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Detalles Bibliográficos
Autores principales: Lepesioti, Sofia, Zoidou, Evangelia, Lioliou, Dionysia, Moschopoulou, Ekaterini, Moatsou, Golfo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7831127/
https://www.ncbi.nlm.nih.gov/pubmed/33477549
http://dx.doi.org/10.3390/foods10010184

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7831127/
https://www.ncbi.nlm.nih.gov/pubmed/33477549
http://dx.doi.org/10.3390/foods10010184

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