Use of low concentration factor ultrafiltration retentates in reduced fat “Minas Frescal” cheese manufacture: Effect on composition, proteolysis, viscoelastic properties and sensory acceptance-Reference-Cited by-同舟云学术

Use of low concentration factor ultrafiltration retentates in reduced fat “Minas Frescal” cheese manufacture: Effect on composition, proteolysis, viscoelastic properties and sensory acceptance

Published:2006-03 Issue:3 Volume:16 Page:215-224
ISSN:0958-6946
Container-title:International Dairy Journal
language:en
Short-container-title:International Dairy Journal

Author:

Cunha Clarissa Reschke da,Viotto Walkiria Hanada,Viotto Luiz Antonio

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference28 articles.

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4. Campos, A. C. (2000). Combined effect of the use of lactic acid with different proportions of mesophilic lactic starter on the yield, proteolysis, microbiological quality and mechanical properties of ‘Minas Frescal’ cheese. Ms. thesis, State University of Campinas, Campinas, Brazil.

5. Reduced and low-fat cheese technology: A review;Drake;Trends in Food Science and Technology,1995

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