The effect of buttermilk or buttermilk powder addition on functionality, textural, sensory and volatile characteristics of Cheddar-style cheese.

Autor: Hickey, C.D.1,2 Cian.Hickey@teagasc.ie, O'Sullivan, M.G.3 Maurice.osullivan@ucc.ie, Davis, J.4 Jessica.davis@ucdconnect.ie, Scholz, D.4 Dimitri.scholz@ucd.ie, Kilcawley, K.N.1 Kieran.Kilcawley@teasgasc.ie, Wilkinson, M.G.2 Martin.Wilkinson@ul.ie, Sheehan, J.J.1 Diarmuid.Sheehan@teagasc.ie
Zdroj: Food Research International. Jan2018, Vol. 103, p468-477. 10p.
Databáze: Academic Search Ultimate
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