Composition, yield, and functionality of reduced-fat Oaxaca cheese: Effects of using skim milk or a dry milk protein concentrate

  1. Caro, I.
  2. Soto, S.
  3. Franco, M.J.
  4. Meza-Nieto, M.
  5. Alfaro-Rodríguez, R.H.
  6. Mateo, J.
Zeitschrift:
Journal of Dairy Science

ISSN: 0022-0302,  1525-3198

Datum der Publikation: 2011

Ausgabe: 94

Nummer: 2

Seiten: 580-588

Art: Artikel

DOI: 10.3168/JDS.2010-3102 GOOGLE SCHOLAR lock_openOpen Access editor