| Article ID | Journal | Published Year | Pages | File Type |
|---|---|---|---|---|
| 6404874 | LWT - Food Science and Technology | 2013 | 8 Pages |
Abstract
⺠Some characteristics of reduced and low fat Turkish white cheese were carried out. ⺠Using homogenized cream increased the dry matter and salt by raising the milk fat. ⺠Cream homogenization led to a soft and smooth body and texture. ⺠Generally cream homogenization improves the quality characteristics of cheeses. ⺠Our data can be more readily transferred and immediately used in a working plant.
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Authors
Ayse Demet Karaman, Ayse Sibel Akalın,