The effect of cheese fat content on some physico-chemical, textural properties and volatile aroma components of cheese chips

The effect of cheese fat content on some physico-chemical, textural properties and volatile aroma components of cheese chips

In this study, cheese chips were made using full-fat, half-fat, and non-fat Dil cheeses. Full-fat chips were brighter and yellower. Additionally, full-fat chips were also harder, more fragile (p

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Bibliographische Detailangaben
Veröffentlicht in:Mljekarstvo 2024-10, Vol.74 (4), p.285-295
Hauptverfasser: Akçay, Gülsüm, Taplak, Gizem, Şimşek, Bedia, Albay, Zehra
Format: Artikel
Sprache:eng
Schlagworte:
Dil cheese chips
fat ratio
sensory properties
texture
volatile aroma components
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Beschreibung
Zusammenfassung:In this study, cheese chips were made using full-fat, half-fat, and non-fat Dil cheeses. Full-fat chips were brighter and yellower. Additionally, full-fat chips were also harder, more fragile (p
ISSN:0026-704X
1846-4025
DOI:10.15567/mljekarstvo.2024.0404