Texture and Sensory Properties of Cream Cheese and Cholesterol-removed Cream Cheese made from Whole Milk Powder-Reference-Cited by-同舟云学术

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Texture and Sensory Properties of Cream Cheese and Cholesterol-removed Cream Cheese made from Whole Milk Powder

Published:2012-02-29 Issue:1 Volume:32 Page:49-53
ISSN:1225-8563
Container-title:Korean Journal for Food Science of Animal Resources
language:en
Short-container-title:Korean Journal for Food Science of Animal Resources

Author:

Jeon Seon-Suk,Ganesan Palanivel,Lee Youn-Sun,Yoo Sang-Hun,Kwak Hae-Soo

Publisher

Korean Society for Food Science of Animal Resources

Subject

Animal Science and Zoology,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/ksfsar/JAKO201209640672500.pdf

Reference13 articles.

1. Optimizing Cholesterol Removal in Cream Using β‐Cyclodextrin and Response Surface Methodology

2. Characterization of the Rheological, Textural, and Sensory Properties of Samples of Commercial US Cream Cheese with Different Fat Contents

3. Flavor Profiles of Full-Fat and Reduced-Fat Cheese and Cheese Fat Made from Aged Cheddar with the Fat Removed Using a Novel Process

4. The effects of refrigerated storage of raw milk on the quality of whole milk powder stored for different periods

Cited by 6 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Application of Three-Dimensional Digital Photogrammetry to Quantify the Surface Roughness of Milk Powder;Foods;2023-02-24

2. Assessing and Quantifying the Surface Texture of Milk Powder Using Image Processing;Foods;2022-05-23

3. Application of β-cyclodextrin in the production of low-cholesterol milk and dairy products;Trends in Food Science & Technology;2022-01

4. Chemical Changes in Dairy Products Resulting from Cholesterol Removal Using Beta Cyclodextrins;Current Nutrition & Food Science;2017-09-22

5. Mixing sweet cream buttermilk with whole milk to produce cream cheese;Irish Journal of Agricultural and Food Research;2015-12-01

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