Effect of adjunct starter culture on the quality of reduced fat, white, brined goat cheese: part I. Assessment of chemical composition, proteolysis, lipolysis, texture and sensory attributes
A. Zaravela, Stavros Kontakos, Anastasia V. Badeka, Michael G. Kontominas
Topics & Concepts
Food scienceLipolysisChemistryStarterPalmitic acidMesophileComposition (language)Hexanoic acidCheesemakingFlavorSensory analysisFatty acidBiochemistryBiologyAdipose tissueGeneticsPhilosophyBacteriaLinguisticsProbiotics and Fermented FoodsProtein Hydrolysis and Bioactive PeptidesMeat and Animal Product Quality