Biochemical characteristics of reduced-fat cheese made from high-heat treated goat’s milk supplemented with Penicillium candidum

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DOI: https://doi.org/10.12681/jhvms.21791
Λέξεις-κλειδιά:
Reduced-fat goat-cheese physicochemical characteristics proteolysis texture sensory attributes
S. KAMINARIES
Laboratory of Dairy Science and Technology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greese
A. SCORDOBEKI
Laboratory of Dairy Science and Technology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greese
E. ZOIDOU
Laboratory of Dairy Science and Technology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greese
G. MOATSOU
Laboratory of Dairy Science and Technology, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greese
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Αναφορές
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