Low- and reduced-fat milled curd, direct-salted Gouda cheese: Comparison of lactose standardization of cheesemilk and whey dilution techniques.
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DOI: 10.3168/jds.2019-17292
Abstract: Control of acidity is critical for cheese quality, as high acidity can be associated with poor flavor and textural attributes. We investigated an alternative method to control cheese acidity, specifically in low-fat (LF) and reduced-fat… read more here.
Keywords: standardization; direct salted; gouda cheese; acidity ... See more keywords