Physicochemical Properties of Tomato Paste Fortified Functional Cheddar Cheese
<p>The aim of this research is to fortify cheddar cheese’s nutritional value by adding tomato paste. This study transformed ultra-heat treatment (UHT) milk into cheese through cheddaring. Tomato paste was added at 5 g/L, 10 g/L, and 15 g/L during the first curd formation, together with calcium...
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| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Department of Food Technology
2023-07-01
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| Series: | Food ScienTech Journal |
| Subjects: | |
| Online Access: | https://jurnal.untirta.ac.id/index.php/fsj/article/view/15975 |
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