Technological optimization of manufacture of probiotic whey cheese matrices

In attempts to optimize their manufacture, whey cheese matrices obtained via thermal processing of whey (leading to protein precipitation) and inoculated with probiotic cultures were tested. A central composite, face-centered design was followed, so a total of 16 experiments were run using fractiona...

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Bibliographic Details
Main Author: Madureira, Ana R. (author)
Other Authors: Brandão, Teresa R. S. (author), Gomes, Ana M. (author), Pintado, Manuela E. (author), Malcata, F. Xavier (author)
Format: article
Language:eng
Published: 2012
Subjects:
Dairy food
Functional food
Response surface
Technology
Online Access:http://hdl.handle.net/10400.14/7475
Country:Portugal
Oai:oai:repositorio.ucp.pt:10400.14/7475

Internet

http://hdl.handle.net/10400.14/7475

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