Biochemical, microbial and sensory evaluation of white soft cheese made from cow and lupin milk
Biochemical, microbial and sensory evaluation of white soft cheese made from cow and lupin milk
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DOI：
10.1016/j.lwt.2014.04.027
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发表时间：
2014-11-01
影响因子：
6
通讯作者：
Ahmed, Isam A. Mohamed
中科院分区：
文献类型：
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作者：
Elsamani, Mohamed O.;Habbani, Siddig S.;Ahmed, Isam A. Mohamed
本研究的目的是评价新鲜和成熟(75天)的软干酪的一些理化、微生物和感官特性。随着羽扇豆奶添加量的增加，干酪产量显著提高。与牛奶干酪相比，蛋白质含量显著提高(P
The aim of the present study was to evaluate some physicochemical, microbiological and sensory properties of fresh and matured (75 days) soft cheeses made with mixtures of cow milk and 0, 25, 50 and 75 mL/100 mL of lupin milk. A remarkable increase in cheese yield was observed with increasing the level of lupin milk to the mixture. Compared to cow milk cheese, the protein content was significantly (P