Production of reduced-fat white cheese powder: The effects of fat reduction and microparticulated protein usage on the characteristics of the cheese powder during storage
Müge Urgu-Öztürk, Figen Kaymak‐Ertekin, Nurcan Koca
Topics & Concepts
Food scienceChemistryCakingIngredientSyneresisOrganolepticGlobules of fatLipid oxidationMilk fatAntioxidantOrganic chemistryLinseed oilMicroencapsulation and Drying ProcessesProteins in Food SystemsProbiotics and Fermented Foods