Effect of microparticulated whey protein concentration and protein-to-fat ratio on Caciotta cheese yield and composition

Author:

Sturaro Alba,De Marchi Massimo,Zorzi Elisa,Cassandro Martino

Funder

Latteria di Soligo

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Food Science

Reference65 articles.

1. Influence of fat replacement by inulin on rheological properties, kinetics of rennet milk coagulation, and syneresis of milk gels;Arango;Journal Dairy Science,2013

2. van Arem, E. J. F., Ketelaar, D. G., & Hup, G. (2010). Method for preparing low-fat cheese. Patent EP20000204072 (EP 1101408B1).

3. A comparison of the composition, coagulation characteristics and cheese making capacity of milk from Friesian and Jersey dairy cows;Auldist;Journal Dairy Research,2004

4. The inclusion of whey protein in cheese – an overview;Banks,1994

5. Separation and quantification of bovine milk proteins by reversed-phase high-performance liquid chromatography;Bobe;Journal Agricultural Food Chemistry,1998

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