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Abstract The present work was undertaken to prepare goat milk-based Halloumi type cheese with varying fat content using ultrafiltration technique and analyze its physico-chemical, functional, textural, sensorial and microstructural characteristics.… Click to show full abstract
Abstract The present work was undertaken to prepare goat milk-based Halloumi type cheese with varying fat content using ultrafiltration technique and analyze its physico-chemical, functional, textural, sensorial and microstructural characteristics. Results revealed that rennet coagulation time decreased with increasing rennet concentration and fat content. Rennet concentration for cheese making was optimized by generating rennet coagulation curve using rheological tools. Ultrafiltration led to an increase in protein retention and soluble protein. Significantly (P
Journal Title: Lwt - Food Science and Technology
Year Published: 2020
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