Quality improvement of spreadable processed cheese made from ultrafiltered milk retentates using commercial starter cultures
This study was undertaken to evaluate the feasibility of using commercial starter cultures for quality improvement of spreadable processed cheese manufactured from ultrafiltered milk retentates. Compared to control, six samples of ultrafiltered milk retentate were incubated at 25 ℃ with starter cult...
| Veröffentlicht in: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional. - 1998. - 24(2018), 6 vom: 25. Sept., Seite 465-475 |
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| Format: | Online-Aufsatz |
| Sprache: | English |
| Veröffentlicht: |
2018
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| Zugriff auf das übergeordnete Werk: | Food science and technology international = Ciencia y tecnologia de los alimentos internacional |
| Schlagworte: | Journal Article Starter cultures firmness spreadable processed cheese ultrafiltered milk retentates |
| Online verfügbar |
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