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Use of Fat Replacers in Low Fat Mozzarella Cheese
microstructure low fat Mozzarella fat replacers
2008/6/25
Low fat Mozzarella cheeses with <6% fat were made using fat replacers to increase the moisture content and to improve the functional properties of the cheese. We used two protein-based fat replacers (...
Effects of Fat Replacers on the Sensory Properties, Color, Melting, and Hardness of Ice Cream
ice cream fat replacers sensory
2008/3/31
We examined the effects of individual fat replacers on the physical and sensory properties of fat-free ice cream. Ice creams (0.5% milk fat) were formulated with maltodextrin, milk protein concentrate...
Sensory and Physical Properties of Ice Creams Containing Milk Fat or Fat Replacers
ice cream flavor fat replacer milk fat
2008/3/28
The purpose of this research was to determine the relative effects of milk fat, nonfat milk solids, or each of three whey protein type fat replacers on the flavor and texture attributes of vanillin-fl...
Rheology and Microstructure of Lowfat (5%) Cheddar Cheese Containing a Fat-Like Perception Enhancer and Fat Replacers
scanning electron microscopy lowfat Cheddar cheese fat replacer rheology
2010/11/24
Lowfat Cheddar cheese (5% fat) was manufactured using different commercial fat replacers and aged for 6 months at 5°C with objective to study rheology and microstructure. Two protein-based fat replace...