Functional, textural, physicochemical and sensorial evaluation of cottage cheese standardized with food grade coagulants

Autor: Muhammad Bahadur ALI, Mian Shamas MURTAZA, Muhammad SHAHBAZ, Aysha SAMEEN, Saima RAFIQUE, Rizwan ARSHAD, Nighat RAZA, Zainab AKBAR, Ghazala KAUSAR, Adnan AMJAD

Publikováno v: Food Science and Technology v.42 2022
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Issue: ahead, Published: 01 SEP 2021
Food Science and Technology, Volume: 42, Article number: e33420, Published: 01 SEP 2021
Food Science and Technology (2021)

Milk is an excellent source of nutrients. It is a balanced diet. Cheeses are fermented milk product. There are hunderds of cheese types. Cottage cheese is fermented dairy product made by the coagulation of milk. It is nutritionally most suitable diet

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::96df08abdea42af1ff03786aba023c49
https://doi.org/10.1590/fst.33420