scholarly journals Effect of anthocyanin-absorbed whey protein microgels on physicochemical and textural properties of reduced-fat Cheddar cheese

2021 ◽  
Vol 104 (1) ◽  
pp. 228-242
Author(s):  
Pengcheng Wen ◽  
Yanli Zhu ◽  
Jie Luo ◽  
Pengjie Wang ◽  
Bin Liu ◽  
...  
Keyword(s):  
Whey Protein ◽  
Cheddar Cheese ◽  
Textural Properties ◽  
Reduced Fat

The effect of microparticulated whey protein on the characteristics of reduced‐fat cheese and of the corresponding microwave vacuum‐dried cheese puffs and finely ground puffs

2021 ◽  
Author(s):  
Sylwia Chudy ◽  
Agnieszka Makowska ◽  
Mirosława Krzywdzińska‐Bartkowiak ◽  
Michał Piątek ◽  
Marta Henriques ◽  
...  
Keyword(s):  
Whey Protein ◽  
Reduced Fat

The influence of milk pasteurization temperature and pH at curd milling on the composition, texture and maturation of reduced fat cheddar cheese

1998 ◽  
Vol 51 (1) ◽  
pp. 1-10 ◽  
Author(s):  
T P GUINEE ◽  
M A FENELON ◽  
E O MULHOLLAND ◽  
B T O'KENNEDY ◽  
N O'BRIEN ◽  
...  
Keyword(s):  
Cheddar Cheese ◽  
Reduced Fat ◽  
Milk Pasteurization

Improvement of sensory quality of reduced fat Cheddar cheese by a Lactobacillus adjunct

1997 ◽  
Vol 30 (1) ◽  
pp. 35-40 ◽  
Author(s):  
M.A. Drake ◽  
T.D. Boylston ◽  
K.D. Spence ◽  
B.G. Swanson
Keyword(s):  
Sensory Quality ◽  
Cheddar Cheese ◽  
Reduced Fat

scholarly journals Evaluation of Yield and Quality of Cheddar Cheese Manufactured from Milk with Added Whey Protein Concentrate

1986 ◽  
Vol 69 (10) ◽  
pp. 2543-2550 ◽  
Author(s):  
K.A. Baldwin ◽  
R.J. Baer ◽  
J.G. Parsons ◽  
S.W. Seas ◽  
K.R. Spurgeon ◽  
...  
Keyword(s):  
Whey Protein ◽  
Cheddar Cheese ◽  
Whey Protein Concentrate ◽  
Protein Concentrate ◽  
Yield And Quality
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