Application of date-coproducts for the fortification of fresh goat cheese: Effect on their nutritional, technological, physicochemical, microstructural, microbiological and sensory properties

Application of date-coproducts for the fortification of fresh goat cheese: Effect on their nutritional, technological, physicochemical, microstructural, microbiological and sensory properties

A sustainable approach for the fortification of fresh goat cheese, while reducing food industry waste, is adding date coproducts (as date paste) to the cheese. The addition of date paste (up to 8 %) during the fresh cheese making did not affect its technological viability with yield production (17.8...

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Bibliographic Details
Main Authors: Clara Muñoz-Bas, Nuria Muñoz-Tebar, Manuel Viuda-Martos, Estrella Sayas-Barberá, José Angel Pérez-Alvarez, Juana Fernández-López
Format: Article
Language:English
Published: Elsevier 2024-12-01
Series:Applied Food Research
Subjects:
Fresh cheese
Goat milk
Coproducts
Date fruit
Fortification
Dairy products
Online Access:http://www.sciencedirect.com/science/article/pii/S2772502224002294
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