Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk

Quark-Type Cheese: Effect of Fat Content, Homogenization, and Heat Treatment of Cheese Milk

The effect of homogenization and fat reduction in combination with variable heating conditions of cow milk on the characteristics of Quark-type cheese were investigated. The mean composition of full-fat cheeses was 71.96% moisture, 13.95% fat, and 10.31% protein, and that of its reduced-fat counterp...

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Bibliographic Details
Main Authors: Sofia Lepesioti, Evangelia Zoidou, Dionysia Lioliou, Ekaterini Moschopoulou, Golfo Moatsou
Format: Article
Language:English
Published: MDPI AG 2021-01-01
Series:Foods
Subjects:
Quark-type cheese
cow cheese milk homogenization
cheese milk heat treatment
reduced-fat cheese
sugars and organic acids
proteolysis indices
Online Access:https://www.mdpi.com/2304-8158/10/1/184

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