Viscoelastic properties and overall sensory acceptability of reduced-fat Petit-Suisse cheese made by replacing milk fat with complex coacervate-Reference-Cited by-同舟云学术

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Viscoelastic properties and overall sensory acceptability of reduced-fat Petit-Suisse cheese made by replacing milk fat with complex coacervate

Published:2012-07 Issue:4 Volume:92 Page:383-398
ISSN:1958-5586
Container-title:Dairy Science & Technology
language:en
Short-container-title:Dairy Sci. & Technol.

Author:

Ramírez-Santiago César,Lobato-Calleros Consuelo,Espinosa-Andrews Hugo,Vernon-Carter Eduardo Jaime

Publisher

Springer Science and Business Media LLC

Subject

Biochemistry,Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13594-012-0077-2.pdf

Reference29 articles.

1. AOAC (1995) Association of Official Analytical Chemists, 16th edn. Association of Official Analytical Chemists, Arlington

2. Arshad M, Paulsson M, Dejmek P (1993) Rheology of buildup, breakdown, and rebodying of casein gels. J Dairy Sci 76:3310–3316

3. Cardarelli HR, Saad SMI, Gibson GR, Vulevic J (2007) Functional petit-suisse cheese: measure of the prebiotic effect. Anaerobe 13(5 and 6):200–207

4. Cardarelli HR, Buriti FCA, Castro IA, Saad SMI (2008) Inulin and oligofructose improved sensory quality and increase the probiotic viable count in potentially symbiotic petit-suisse cheese. Lebensm Wiss Technol 41:1037–1046

5. Daniels SR, Arnett DK, Eckel RH, Gidding SS, Hayman LL, Kumanyika S, Robinson TN, Scott BJ, St Jeor S, Williams CL (2005) Overweight in children and adolescents: pathophysiology, consequences, prevention, and treatment. Circulation 111:1999–2012

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