Effect of guar gum on the physicochemical, thermal, rheological and textural properties of green edam cheese
In attempts to produce a low-fat cheese with a rheology and texture similar to that of a full-fat cheese, guar gum (within 0.0025–0.01%; w/v, final concentration) was added to low-fat milk. The obtained cheeses were characterised regarding their physicochemical, thermal, rheological and textural pro...
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| Other Authors: | , , , , |
| Format: | article |
| Language: | eng |
| Published: |
2011
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| Subjects: | |
| Online Access: | http://hdl.handle.net/10198/6404 |
| Country: | Portugal |
| Oai: | oai:bibliotecadigital.ipb.pt:10198/6404 |