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Effect of guar gum on the physicochemical, thermal, rheological and textural pr...
Oliveira, Nuno M.; Dourado, Fernando Q.; Peres, António M.; Silva, Marta V.; Maia, João M.; Teixeira, José A.In attempts to produce a low-fat cheese with a rheology and texture similar to that of a full-fat cheese, guar gum (within 0.0025–0.01%; w/v, final concentration) was added to low-fat milk. The obtained cheeses were characterised regarding their physicochemical, thermal, rheological and textural properties. Control cheeses were also produced with low and full-fat milk. The physicochemical properties of the guar...
Data: 2011
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Origem: Biblioteca Digital do IPB
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