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- W2150083399 abstract "Halloumi cheese was produced from 11 bovine milks with fat contents of 1.61-4.04%, giving a range of 32-53% fat in dry matter (FDM) in the cheeses. Starter culture and/or microparticulated whey protein (Simplesse((R)) 100(E)) was also added to selected batches of milk. Hardness decreased with increasing FDM, with increase in moisture and with lower pH. On sensory evaluation, there was an increase in preference score with FDM (R-2 = 0.8). Inclusion of microparticulated whey protein may have had a fat mimetic effect, as preference scores otherwise decreased with increasing protein levels (R-2 = 0.75)." @default.
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- W2150083399 date "2007-02-01" @default.
- W2150083399 modified "2023-09-25" @default.
- W2150083399 title "Effects of fat on the properties of halloumi cheese" @default.
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- W2150083399 doi "https://doi.org/10.1111/j.1471-0307.2007.00289.x" @default.
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