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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| Outros Autores: | , , , |
| Formato: | article |
| Idioma: | eng |
| Publicado em: |
2012
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| Assuntos: | |
| Texto completo: | http://hdl.handle.net/10400.14/7475 |
| País: | Portugal |
| Oai: | oai:repositorio.ucp.pt:10400.14/7475 |