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RISThe Effects of Storage Time on Physiochemical, Rheological, Micro- Structural and Sensory Properties of Feta Cheese Fortified with Fish and Olive Oils
سال: 2013
خلاصه:
Skim milk, milk fat, cumin powder, olive and fish oils used to produce fortified feta cheese with 8.4% mixed fat and its chemical, textural and sensory analyses compared with control or low only milk fat (again at 8.4%)feta ...
Optimization of Operational Parameters to Fortify Iranian UF-Feta Cheese with Fish Oil Using Response Surface Methodology
سال: 2013
خلاصه:
This study optimized the production formulation for fortifying Iranian UF-feta
cheese with fish oil. The effects of the formulation parameters of cheese fat (8, 12,
16%), fish oil (0.4, 0.8, 1.2%), whey protein ...