Reduced fat cheeses

Pudja, P.; Djerovski, J.

Reduced fat cheeses

2007

Pudja, P.(Poljoprivredni fakultet, Beograd - Zemun (Serbia)) | Djerovski, J.(Poljoprivredni fakultet, Beograd - Zemun (Serbia))

Reduced fat cheeses are usually characterized as having poor texture, flavour and functional characteristics. Procedures developed for manufacturing reduced and low fat cheeses include modification of technological procedures, starter cultures selection and use of additives, as fat substitutes.

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AGROVOC Keywords

alimentos bajos en grasa cheese cultivos iniciadores culture starter fat substitutes flaveur flavour fromage low fat foods queso sabor starter cultures sustitutos de grasas textura texture

Bibliographic information

Published in

Savremena poljoprivreda (Serbia) | Contemporary Agriculture

Volume 56 Issue 5 ISSN 0350-1205

Pagination

pp. 86-102

Other Subjects

Aliment allege en graisse; Succedane de corps gras

Language

Serbian

Note

Summaries (En, Sr)

1 table

59 ref.

Translated Title

Sirevi sa smanjenim sadrzajem masti

Type

Bibliography; Conference; Lit. Review; Summary

Conference

Simpozijum Mleko i proizvodi od mleka - kvalitet sirovog mleka, 4, Kladovo (Serbia), 9-13 May 2007

In AGRIS since: 2007-05-15

Format: AGRIS AP

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Reduced fat cheeses

2007

AGROVOC Keywords

Bibliographic information