Renneted MF Retentate as a Model for Fat-Free Cheese. - Texture, Microstructure and Proteolysis Pattern During Storage

University dissertation from Department of Food Technology, Engineering and Nutrition

Author: Magnus Larsson; Lunds Universitet.; Lund University.; [2004]

Keywords: SKOGS- och JORDBRUKSVETENSKAP samt LANDSKAPSPLANERING; FORESTRY; AGRICULTURAL SCIENCES and LANDSCAPE PLANNING;

Abstract: The aim of this work was to investigate the effect of storage in fat-free cheese on physical properties, microstructure and primary proteolysis up to 28 days of storage

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