Manufacturing a functional low fat cheese using Taiwan ropy fermented milk (TRFM) and Lactococcus lactis subsp. cremoris T1 isolated from TRFM
碩士 === 臺灣大學 === 動物科學技術學研究所 === 98 === Fat reduction in cheese is associated with many textural and functional defects. Low-fat cheeses have low intensity of typical flavor and may develop a bitter off-flavor and hard, rubbery, dry and grainy texture. Exopolysaccharide (EPS) could increase the water-...
| Main Authors: | , |
|---|---|
| Other Authors: | |
| Format: | Others |
| Language: | zh-TW |
| Published: |
2010
|
| Online Access: | http://ndltd.ncl.edu.tw/handle/92011250253755061461 |