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Composition, microstructure and maturation of semi-hard cheeses from high protein ultrafiltered milk retentates with different levels of denatured whey protein
(International Dairy Journal, 1995)
Standardized milks, heated at 72-100 °C to denature ~5-63% of the whey protein, were ultrafiltered to yield retentates with protein and fat levels of ~18.5 and 14%, respectively. Retentates were converted into semi-hard ...