Manufacture of low-fat Feta cheese
- 31 December 1994
- journal article
- research article
- Published by Elsevier BV in Food Chemistry
- Vol. 49 (1), 53-60
- https://doi.org/10.1016/0308-8146(94)90232-1
Abstract
No abstract availableThis publication has 14 references indexed in Scilit:
- The basis of dietary fat preferencesTrends in Food Science & Technology, 1990
- The production of low fat Cheddar‐type cheeseInternational Journal of Dairy Technology, 1989
- Production of soft cheese with low fat and salt contentsFood Chemistry, 1988
- An attempt to produce low fat cephalotyre (Ras) cheese of acceptable qualityFood Chemistry, 1986
- Influence of the casein/fat ratio in milk on the moisture in the non‐fat substance in Cheddar cheeseInternational Journal of Dairy Technology, 1983
- Rheological Evaluation of Maturing Cheddar CheeseJournal of Food Science, 1982
- MILK GEL STRUCTURE. X. TEXTURE AND MICROSTRUCTURE IN CHEDDAR CHEESE MADE FROM WHOLE MILK AND FROM HOMOGENIZED LOW‐FAT MILK1Journal of Texture Studies, 1980
- Major Free Fatty Acids of Feta CheeseJournal of Dairy Science, 1967
- New Type of Ripened Low-Fat CheeseJournal of Dairy Science, 1966
- EditorialCirculation, 1961