Viscoelastic properties and overall sensory acceptability of reduced-fat Petit-Suisse cheese made by replacing milk fat with complex coacervate
- Author
- RAMIREZ-SANTIAGO, Cesar1 ; LOBATO-CALLEROS, Consuelo1 ; ESPINOSA-ANDREWS, Hugo2 ; VERNON-CARTER, Eduardo Jaime3
[1] Departamento de Prcparatoria Agricola, Univcrsidad Autonoma Chapingo, Km. 38.5 Carretera Mcxico-Texcoco, Texcoco, Edo. Mexico 56230, Mexico
[2] Centro de Investigacion y Asistencia en Tecnologia y Diseño del Estado de Jalisco, A.C. Av. Normalistas 800, Guadalajara Jalisco 44270, Mexico
[3] Departamento de Ingenieria de Procesos e Hidraulica, Universidad Autonoma Metropolitana-Iztapalapa, San Rafael Atlixco # 186, Mexico, D. F. 09340, Mexico - Source
Dairy science & technology. 2012, Vol 92, Num 4, pp 383-398, 16 p ; ref : 1 p
- ISSN
- 1958-5586
- Scientific domain
- Food science technology; Animal sciences, zootechny, veterinary medicine
- Publisher
- EDP Sciences, Les Ulis
- Publication country
- France
- Document type
- Article
- Language
- English
- Author keyword
- Complex coacervate Petit-Suisse cheese Reduced fat Rheological properties Sensory overall acceptability
- Keyword (fr)
- Fromage Industrie laitière Matière grasse lait Matière grasse Propriété rhéologique Produit laitier
- Keyword (en)
- Cheese Dairy industry Milk fat Fat Rheological properties Dairy product
- Keyword (es)
- Queso Industria láctea Materia grasa leche Materia grasa Propiedad reológica 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
- Discipline
- Agrifood industries
- Origin
- Inist-CNRS
- Database
- PASCAL
- INIST identifier
- 26172631
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
10.1007/s13594-012-0077-2 
https://dx.doi.org/10.1007/s13594-012-0077-2
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