Modulation of cream cheese physicochemical and functional properties with ultrafiltration and calcium reduction

The production of cream cheese from ultrafiltered (UF) milk can reduce acid whey generation but the effect of altered protein and calcium concentration on the physicochemical properties of cream cheese is not well understood. In this study, the effect of skim milk concentration by UF (2.5 and 5 fold...

Ausführliche Beschreibung

Bibliographische Detailangaben

Veröffentlicht in:	Food chemistry 2024-11, Vol.457, p.140010, Article 140010
Hauptverfasser:	Wu, Qihui, Ong, Lydia, Aldalur, Ane, Nie, Shuai, Kentish, Sandra Elizabeth, Gras, Sally Louise
Format:	Artikel
Sprache:	eng
Schlagworte:	Animals Calcium - chemistry Cheese - analysis Cream cheese Food Handling Membrane ultrafiltration Microstructure Milk - chemistry Peptides Rheological properties Texture Ultrafiltration Viscosity
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!