Sensory and Textural Properties of Queso Blanco-Type Cheese Influenced by Acid Type
نویسندگان
چکیده
منابع مشابه
Physicochemical, Microbial, and Sensory Properties of Queso Blanco Cheese Supplemented with Powdered Microcapsules of Tomato Extracts
The present study examined the physical, chemical, microbial, and sensory characteristics of Queso Blanco cheese supplemented with powdered microcapsules containing tomato extracts (0.5-2.0%) during storage at 7°C for 60 d. The lactic acid bacterial count and lycopene concentrations in Queso Blanco cheese supplemented with powdered microcapsules were significantly higher than those of the contr...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 1995
ISSN: 0022-0302
DOI: 10.3168/jds.s0022-0302(95)76789-3