Effect of ultrafiltration and fat content on chemical, functional, textural and sensory characteristics of goat milk-based Halloumi type cheese
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DOI: 10.1016/j.lwt.2020.109341
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… read more here.
Keywords: milk based; ultrafiltration; halloumi type; goat milk ... See more keywords