The effect of vegetable fat on cheese yield and cheese properties
The production of cheese is in continuous development with objectives to in-crease productivity, achieve changes in shelf life and functional properties of the products. One concept in the development is to substitute milk fat with vegetable fats and oils in the manufacture of cheese. The objective...
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| Format: | H2 |
| Language: | Inglés Swedish |
| Published: |
SLU/Dept. of Food Science
2015
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