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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...
| Autores principales: | , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
Springer India
2022
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| Materias: | |
| 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 |