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Effect of substituting whey cream for sweet cream on the textural and rheological properties of cream cheese.
Brighenti, M; Govindasamy-Lucey, S; Jaeggi, J J; Johnson, M E; Lucey, J A.
Affiliation
  • Brighenti M; Department of Food Science, University of Wisconsin, Madison 53706.
  • Govindasamy-Lucey S; Wisconsin Center for Dairy Research, University of Wisconsin, Madison 53706. Electronic address: rani@cdr.wisc.edu.
  • Jaeggi JJ; Wisconsin Center for Dairy Research, University of Wisconsin, Madison 53706.
  • Johnson ME; Wisconsin Center for Dairy Research, University of Wisconsin, Madison 53706.
  • Lucey JA; Department of Food Science, University of Wisconsin, Madison 53706; Wisconsin Center for Dairy Research, University of Wisconsin, Madison 53706.
J Dairy Sci ; 104(10): 10500-10512, 2021 Oct.
Article in En | MEDLINE | ID: mdl-34334199
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cheese Limits: Animals Language: En Journal: J Dairy Sci Year: 2021 Document type: Article
Fulltext
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Full text: 1 Collection: 01-internacional Database: MEDLINE Main subject: Cheese Limits: Animals Language: En Journal: J Dairy Sci Year: 2021 Document type: Article