Perspectives and recent innovations on white cheese produced by conventional methods or ultrafiltration technique
Küçük Resim Yok
Tarih
2022
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Elsevier Sci Ltd
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
White-brined cheese is a popular cheese type in many parts of the world. Advances in milk concentration methods have led to the use of ultra-filtered (UF) milk to produce these cheeses besides the usual cheese-making methods. The presence of whey proteins in the UF cheese matrix can cause differences in the quality characteristics of this type of cheese compared with its conventional counterpart. On the other hand, increasing demand for healthy and nutritious food products has made food technologists make innovations in the formulations of different white cheese types. This paper reviews differences and similarities between manufacturing processes and the quality properties of white-UF and conventional cheeses. Emphasis is on recent innovations in the field and their effects on different characteristics of these types of cheeses. (c) 2021 Elsevier Ltd. All rights reserved.
Açıklama
Anahtar Kelimeler
Lactobacillus-Acidophilus La-5, Ultrafiltered Feta Cheese, Brined Cheese, Rheological Properties, Chemical-Composition, Bioactive Peptides, Microstructural Properties, Sensory Characteristics, Rhizomucor-Miehei, Fat
Kaynak
International Dairy Journal
WoS Q Değeri
Q2
Scopus Q Değeri
Q1
Cilt
125
