Reduced fat process cheese made from young reduced fat cheddar cheese manufactured with exopolysaccharide-producing cultures
- Author
- HASSAN, A. N1 ; AWAD, S1 ; MISTRY, V. V1
[1] Midwest Dairy Foods Research Center, Dairy Science Department, South Dakota State University, Brookings 57007, United States - Source
Journal of dairy science. 2007, Vol 90, Num 8, pp 3604-3612, 9 p ; ref : 1/2 p
- CODEN
- JDSCAE
- ISSN
- 0022-0302
- Scientific domain
- Food science technology; Biotechnology; Animal sciences, zootechny, veterinary medicine
- Publisher
- American Dairy Science Association, Savoy, IL
- Publication country
- United States
- Document type
- Article
- Language
- English
- Author keyword
- exopolysaccharide functionality reduced fat process cheese texture
- Keyword (fr)
- Cheddar Extracellulaire Fromage fondu Industrie laitière Matière grasse Polyoside Texture Produit laitier
- Keyword (en)
- Cheddar Extracellular Processed cheese Dairy industry Fat Polysaccharide Texture Dairy product
- Keyword (es)
- Cheddar Extracelular Queso fundido Industria láctea Materia grasa Poliósido Textura Producto lácteo
- Classification
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A35 Food industries / 002A35B Food industries / 002A35B04 Milk and cheese industries. Ice creams
- Pascal
- 002 Biological and medical sciences / 002A Fundamental and applied biological sciences. Psychology / 002A36 Animal productions / 002A36C Terrestrial animal productions / 002A36C03 Vertebrates
- Discipline
- Agrifood industries Animal productions
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 18942856
Sauf mention contraire ci-dessus, le contenu de cette notice bibliographique peut être utilisé dans le cadre d’une licence CC BY 4.0 Inist-CNRS / Unless otherwise stated above, the content of this bibliographic record may be used under a CC BY 4.0 licence by Inist-CNRS / A menos que se haya señalado antes, el contenido de este registro bibliográfico puede ser utilizado al amparo de una licencia CC BY 4.0 Inist-CNRS
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DOI
10.3168/jds.2007-0141 
https://dx.doi.org/10.3168/jds.2007-0141
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