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Manufacture and characterization of acid-coagulated fresh cheese made from casein concentrates obtained by acid diafiltration.
Gaber, Sara Mohamed; Johansen, Anne-Grethe; Devold, Tove Gulbrandsen; Rukke, Elling-Olav; Skeie, Siv Borghild.
Afiliação
  • Gaber SM; Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway. Electronic address: sara.mohamed@nmbu.no.
  • Johansen AG; Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway; TINE SA R&D, 7 Kalbakken, 0901 Oslo, Norway.
  • Devold TG; Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway.
  • Rukke EO; Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway.
  • Skeie SB; Faculty of Chemistry, Biotechnology and Food Science (KBM), Norwegian University of Life Sciences (NMBU), Box 5003, N-1433 Ås, Norway.
J Dairy Sci ; 104(6): 6598-6608, 2021 Jun.
Article em En | MEDLINE | ID: mdl-33773791
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Queijo Limite: Animals Idioma: En Ano de publicação: 2021 Tipo de documento: Article
Texto completo
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XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Queijo Limite: Animals Idioma: En Ano de publicação: 2021 Tipo de documento: Article