Physicochemical and Sensory Properties of Whey Cheese with Pine Nuts

Autor: Cristina Anamaria Semeniuc, Laura Zăpărţan, Laura Stan, Carmen R. Pop, Maria Doiniţa Borş, Ancuţa M. Rotar

Publikováno v: Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, Vol 72, Iss 2, Pp 177-181 (2015)

This study aimed to develop a value-added whey cheese through addition of pine nuts. Therefore, different concentrations of pine nuts [2, 4, 6 and 8% (w/w)] were added to whey cheese. The study was designed to evaluate the influence of pine nuts on p

Externí odkaz: https://doaj.org/article/1863662190544087a6b73060ae67087b