Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses.
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DOI: 10.1016/j.foodres.2017.02.011
Abstract: Homogenization applied to cheese milk has shown to increase lipolysis but its use is not spread as it can induce detrimental effects. The aim of this work was to assess the effect of low-pressure homogenization… read more here.
Keywords: milk; cheese milk; lipolysis; homogenization ... See more keywords
Effects of n-3 fatty acid sources on butter and hard cooked cheese; technological properties and sensory quality
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DOI: 10.1016/j.idairyj.2018.03.002
Abstract: Abstract The effects on milk, butter and hard cooked cheese of new n-3 fatty acid (FA) sources in cows' corn silage-based diets – microalgae DHA Gold® (ALG), sieved extruded linseed (SEL) and their combination (SEL/ALG)… read more here.
Keywords: fatty acid; butter hard; hard cooked; cooked cheese ... See more keywords