In:
International Journal of Dairy Technology, Wiley, Vol. 70, No. 4 ( 2017-11), p. 533-541
Abstract:
The aim of this study was to produce and evaluate a soft cheese fortified with zinc and with cholesterol‐reduced content. To meet this objective, a cream base was prepared, from which cholesterol was removed using β‐cyclodextrin as extracting agent. Then, cholesterol‐reduced content cheese with and without the addition of zinc salts (Zn SO 4 or ZnCl 2 ) was produced. Additionally, a cheese without any treatment was prepared. Furthermore, physicochemical, textural, functional, microstructural and sensory determinations were performed. As a result, 87–94% zinc‐fortified and 93% cholesterol‐reduced cheese samples were obtained, which had similar sensorial characteristics to the cheese without treatment.
Type of Medium:
Online Resource
ISSN:
1364-727X
,
1471-0307
DOI:
10.1111/idt.2017.70.issue-4
DOI:
10.1111/1471-0307.12361
Language:
English
Publisher:
Wiley
Publication Date:
2017
detail.hit.zdb_id:
2041792-5
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