Effect of ultrafiltration and fat content on chemical, functional, textural and sensory characteristics of goat milk-based Halloumi type cheese

Published 2020 View Full Article

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Title
Effect of ultrafiltration and fat content on chemical, functional, textural and sensory characteristics of goat milk-based Halloumi type cheese
Authors
Keywords
Halloumi cheese, Ultrafiltration, Goat milk, Rheology, Microstructure
Journal
LWT-FOOD SCIENCE AND TECHNOLOGY
Volume 126, Issue -, Pages 109341
Publisher
Elsevier BV
Online
2020-03-28
DOI
10.1016/j.lwt.2020.109341

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