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Low-fat Gouda cheese made from bovine milk-olive oil emulsion: physicochemical and sensory attributes

Imène Felfoul1, Salwa Bornaz2, Aroua Baccouche3

  • 1Tunisian High School of Food Industries, University of Carthage, 58, Av Alain Savary, 1003 Tunis, Tunisia ; Alimentary Analysis Laboratory, National Engineering School of Sfax, University of Sfax, BPW 3038, Sfax, Tunisia.

Journal of Food Science and Technology
|September 24, 2015
PubMed

Keywords:
Cheese like productsEmulsified olive oilFat replacersLipolysisOverall impression

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