LOW-FAT CHEESE

被引：0
|
作者：
MANN, E
机构：
来源：
DAIRY INDUSTRIES INTERNATIONAL | 1994年 / 59卷 / 10期
关键词：
D O I：
暂无
中图分类号：
TS2 [食品工业];
学科分类号：
0832 ;
摘要：
引用
收藏
页码：21 / 22
页数：2
相关论文
共 50 条
  • [31] Sensory and Instrumental Characterization of Low-Fat and Non-Fat Cream Cheese
    Janhoj, Thomas
    Frost, Michael Bom
    Prinz, Jon
    Ipsen, Richard
    INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 2009, 12 (01) : 211 - 227
  • [32] Effect of xylitol on the functional properties of low-fat process cheese
    Kommineni, A.
    Amamcharla, J.
    Metzger, L. E.
    JOURNAL OF DAIRY SCIENCE, 2012, 95 (11) : 6252 - 6259
  • [33] A new type of ripened, low-fat cheese with bioactive properties
    Ryhänen, EL
    Pihlanto-Leppälä, A
    Pahkala, E
    INTERNATIONAL DAIRY JOURNAL, 2001, 11 (4-7) : 441 - 447
  • [34] Effect of some fat replacers on microflora of low-fat Kashar cheese during ripening
    Var, I
    Sahan, N
    Kabak, B
    Yasar, K
    Karaca, OB
    ARCHIV FUR LEBENSMITTELHYGIENE, 2005, 56 (05): : 114 - 118
  • [35] Identification and quantification of potent odorants in regular fat and low-fat mild cheddar cheese
    Milo, C
    Reineccius, GA
    JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 1997, 45 (09) : 3590 - 3594
  • [36] The use of fat replacers in low-fat fresh kashar cheese: composition, proteolysis and yield
    Koca, N.
    Metin, M.
    JOURNAL OF DAIRY SCIENCE, 2005, 88 : 234 - 234
  • [37] Texture of low-fat Iranian White cheese as influenced by gum tragacanth as a fat replacer
    Rahimi, J.
    Khosrowshahi, A.
    Madadlou, A.
    Aziznia, S.
    JOURNAL OF DAIRY SCIENCE, 2007, 90 (09) : 4058 - 4070
  • [38] Studies on the Application of Fat Replacer-maltitol in Low-fat Processed and Simulated Cheese
    Li H.
    Yu H.
    Li H.
    Yu J.
    Journal of Chinese Institute of Food Science and Technology, 2020, 20 (08) : 147 - 153
  • [39] Effect of Somatic Cell Count on Low-fat Mozzarella Cheese Structure
    Liu, Huiping
    Wei, Fengru
    Wei, Yonghua
    Dong, Jin
    Cao, Chunling
    BIOTECHNOLOGY, CHEMICAL AND MATERIALS ENGINEERING, PTS 1-3, 2012, 393-395 : 692 - 695
  • [40] Viscoelastic behavior during the ripening of a commercial low-fat soft cheese
    Meza, Barbara E.
    Verdini, Roxana A.
    Rubiolo, Amelia C.
    DAIRY SCIENCE & TECHNOLOGY, 2010, 90 (05) : 589 - 599
12345