Article ID | Journal | Published Year | Pages | File Type |
---|---|---|---|---|
11030834 | Trends in Food Science & Technology | 2018 | 28 Pages |
Abstract
Processed cheeses with increased health benefits have been of great interest to manufacturers, with reduced salt and reduced fat options commercially available. Although processed cheeses fortified with vitamins, mineral, probiotics and prebiotics are not as widespread, further work in these areas has been identified as a way to produce high value processed cheese products with added health benefits.
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Authors
Grace Talbot-Walsh, David Kannar, Cordelia Selomulya,