Effect of Lactose Source, Lactose Level, and Type of Emulsifying Salts on the Properties of a Processed Cheese Product
Previous studies on the use of nonfat dry milk, whey protein concentrate 34 and lactose powders in processed cheeses or cheese analogs found that increasing the percentage of lactose was associated with an increase in browning and crystallization. There has been little work done of the effects of la...
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| Format: | Others |
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DigitalCommons@CalPoly
2016
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| Online Access: | https://digitalcommons.calpoly.edu/theses/1632 https://digitalcommons.calpoly.edu/cgi/viewcontent.cgi?article=2735&context=theses |