Effect of ultrafiltration and fat content on chemical, functional, textural and sensory characteristics of goat milk-based Halloumi type cheese
Gaurav Kr Deshwal, Ridam Ameta, Heena Sharma, Ashish Kumar Singh, Narender Raju Panjagari, Bhavesh Baria
Topics & Concepts
RennetFood scienceUltrafiltration (renal)ChemistryCoagulationTexture (cosmology)RheologyFlavorWhey proteinCaseinChromatographyMaterials scienceImage (mathematics)Artificial intelligenceComputer sciencePsychiatryComposite materialPsychologyProbiotics and Fermented FoodsProteins in Food SystemsPolysaccharides Composition and Applications