The effect of cheese fat content on some physico-chemical, textural properties and volatile aroma components of cheese chips
In this study, cheese chips were made using full-fat, half-fat, and non-fat Dil cheeses. Full-fat chips were brighter and yellower. Additionally, full-fat chips were also harder, more fragile (p<0.05), and had better sensory properties. 3-Methylbutanal, pyruvaldehyde, and 2-heptanone were more do...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Croatian Dairy Union
2024-01-01
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| Series: | Mljekarstvo |
| Subjects: | |
| Online Access: | https://hrcak.srce.hr/file/464034 |
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