An Evaluation of the Impact of Curdlan and Buttermilk Addition on the Functional Properties and Sensory Quality of Processed Cheese Analogs

An Evaluation of the Impact of Curdlan and Buttermilk Addition on the Functional Properties and Sensory Quality of Processed Cheese Analogs

The present study was undertaken to investigate the impact of curdlan and buttermilk addition on the physicochemical and sensory attributes of processed cheeses (PCs), thereby elucidating their potential utility in culinary applications. Comprehensive analyses were conducted to assess the chemical c...

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Bibliographic Details
Main Authors: Marika Magdalena Bielecka, Aleksandra Florczuk, Marek Aljewicz
Format: Article
Language:English
Published: MDPI AG 2024-12-01
Series:Molecules
Subjects:
designer foods
sensory evaluation
beta-glucan
texture
rheology
cheese microstructure
Online Access:https://www.mdpi.com/1420-3049/30/1/66
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