Quality improvement of spreadable processed cheese made from ultrafiltered milk retentates using commercial starter cultures
This study was undertaken to evaluate the feasibility of using commercial starter cultures for quality improvement of spreadable processed cheese manufactured from ultrafiltered milk retentates. Compared to control, six samples of ultrafiltered milk retentate were incubated at 25 ℃ with starter cult...
| Published in: | Food Science and Technology International |
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| Main Author: | |
| Format: | Article |
| Language: | English |
| Published: |
SAGE Publications Inc.
2018
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| Online Access: | https://www.scopus.com/inward/record.uri?eid=2-s2.0-85044943836&doi=10.1177%2f1082013218766979&partnerID=40&md5=cf16395c602b5765cc495dfc5e11ab56 |