Modifying textural and microstructural properties of low fat Cheddar cheese using sodium alginate
Sign Up to like & getrecommendations! Published in 2018 at "Food Hydrocolloids"
DOI: 10.1016/j.foodhyd.2018.03.015
Abstract: Low fat Cheddar cheese (LFC) with up to 91% fat reduction were prepared using four levels of sodium alginate (alginate): 0.12 (LFCA1), 0.17 (LFCA2), 0.18 (LFCA3) and 0.23% (w/w) (LFCA4). Control full fat cheese (CFFC)… read more here.
Keywords: alginate; low fat; fat cheddar; cffc ... See more keywords