Correlation between free fatty acids content and textural properties of Gouda cheese supplemented with denatured whey protein paste

In this study, the denatured whey protein paste (DWPP) was used to improve the texture characterizations of Gouda cheese. Five treatments of cheese were manufactured by adding 0, 1, 2, 3 and 4% of DWPP to cheese curd. Fortification of Gouda cheese with DWPP increased values of moisture, salt in mois...

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Detalles Bibliográficos
Autores principales: El-Metwally, Raid Ibrahem, El-Menawy, Reham Kamal, Ismail, Magdy Mohamed
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Springer India 2022
Materias:
Original Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9873840/
https://www.ncbi.nlm.nih.gov/pubmed/36712195
http://dx.doi.org/10.1007/s13197-022-05643-6

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9873840/
https://www.ncbi.nlm.nih.gov/pubmed/36712195
http://dx.doi.org/10.1007/s13197-022-05643-6

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