Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk Retentate
Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk Retentate
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Publisher
Switzerland: MDPI AG
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Language
English
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Publisher
Switzerland: MDPI AG
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Scope and Contents
Contents
Milk protein is often standardised prior to cheese-making using low concentration factor ultrafiltration retentate (LCUFR) but the effect of LCUFR addition on the microstructure of full fat gel, curd and Cheddar cheese is not known. In this work, Cheddar cheeses were made from cheese-milk with or without LCUFR addition using a protein concentration...
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Full title
Microstructure and Composition of Full Fat Cheddar Cheese Made with Ultrafiltered Milk Retentate
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Author / Creator
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TN_cdi_doaj_primary_oai_doaj_org_article_35569cbc1f784a2a96f6c28b52cbf89f
Permalink
https://devfeature-collection.sl.nsw.gov.au/record/TN_cdi_doaj_primary_oai_doaj_org_article_35569cbc1f784a2a96f6c28b52cbf89f
Other Identifiers
ISSN
2304-8158
E-ISSN
2304-8158
DOI
10.3390/foods2030310
