The effect of milk fat replacement and the addition of Lactobacillus paracasei LPC-37 on the sensory properties of cheeses
The market of ripened cheese is growing rapidly and is highly competitive. Dairy manufacturers have expanded their product range to include cheese-like products where milk fat is replaced with vegetable oils. Cheese-like products have gained popularity among both convenient food producers and consum...
| Permalink: | http://skupnikatalog.nsk.hr/Record/nsk.NSK01001098120 |
|---|---|
| Matična publikacija: |
Mljekarstvo.com 70 (2020), 1 ; str. 28-39 |
| Glavni autori: | Bielecka, Marika (Author), Cichosz, Grażyna |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.15567/mljekarstvo.2020.0103 Hrčak |
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https://doi.org/10.15567/mljekarstvo.2020.0103Hrčak