Physicochemical and textural properties of reduced fat cheddar cheese formulated with xanthan gum and/or sodium caseinate as fat replacers.

Physicochemical and textural properties of reduced fat cheddar cheese formulated with xanthan gum and/or sodium caseinate as fat replacers.

Cheese is becoming one of the most widely utilized food ingredients. Raised awareness of people on healthy lifestyle has led to an increased demand for low-calorie foods particularly for low and reduced fat cheeses. Although low and reduced fat cheese exhibits poor texture and body compared to full...

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Bibliographic Details
Main Authors: Nateghi, Leila, Roohinejad, Shahin, Totosaus, Alfonso, Rahmani, Anosheh, Tajabadi, Nasir, Meimandipour, Amir, Rasti, Babak, Abd. Manap, Mohd. Yazid, Mirhosseini, Hamed, Mustafa, Shuhaimi, Omidizadeh, Alireza
Format: Article
Language:English
English
Published: WFL Publisher 2012
Online Access:http://psasir.upm.edu.my/id/eprint/24201/
http://psasir.upm.edu.my/id/eprint/24201/1/Physicochemical%20and%20textural%20properties%20of%20reduced%20fat%20cheddar%20cheese%20formulated%20with%20xanthan%20gum%20and.pdf

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