Cream cheese made with exopolysaccharide-producing Lactococcus lactis: Impact of strain and curd homogenization pressure on texture and syneresis
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DOI: 10.1016/j.jfoodeng.2021.110664
Abstract: Abstract This study examined texture, syneresis and microstructure of cream cheese manufactured at curd homogenization pressures of 0.05, 15 or 30 MPa and with three Lactococcus lactis strains differing largely in type and molecular characteristics of… read more here.
Keywords: ropy; cream cheese; curd homogenization;