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Correlation between free fatty acids content and textural properties of Gouda cheese supplemented with denatured whey

Raid Ibrahem El-Metwally1, Reham Kamal El-Menawy1, Magdy Mohamed Ismail1

  • 1Dairy Technology Research Department, Animal Production Research Institute, Agricultural Research Center, Dokki, Giza, Egypt.

Journal of Food Science and Technology
|January 30, 2023
PubMed

Keywords:
ColorDensityFatty acidsFree oilGouda cheeseTextureWhey protein paste

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