Physicochemical and Sensory Properties of Whey Cheese with Pine Nuts

Physicochemical and Sensory Properties of Whey Cheese with Pine Nuts

<p>This study aimed to develop a value-added whey cheese through addition of pine nuts. Therefore, different concentrations of pine nuts [2, 4, 6 and 8% (w/w)] were added to whey cheese. The study was designed to evaluate the influence of pine nuts on physicochemical and sensory properties of...

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Bibliographic Details
Main Authors:	Cristina Anamaria Semeniuc, Laura Zăpărţan, Laura Stan, Carmen R. Pop, Maria Doiniţa Borş, Ancuţa M. Rotar
Format:	Article
Language:	English
Published:	AcademicPres 2015-11-01
Series:	Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology
Subjects:	addition, pine nuts, physicochemical properties, sensory properties, whey cheese
Online Access:	http://journals.usamvcluj.ro/index.php/fst/article/view/11449

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