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Functionality Enhancement in Cheese
| Content Provider | Scilit |
|---|---|
| Author | Giri, Apurba Kanawjia, S. K. |
| Copyright Year | 2019 |
| Description | Cheese is a well-known milk product that is valued for its nutritional superiority. It contains bioactive peptides, which is a good source of calcium having good bioavailability, high amounts of conjugated linoleic acid (CLA) (in processed cheese), etc. In addition to all these bioactive compounds, the milk fat in cheese does not have negative effects on serum cholesterol level. Several studies have reported successful addition of different functional ingredients such as different dietary fibers (inulin, oat fiber, and soy-fiber), phytosterols, omega-3 fatty acids, whey protein concentrate (WPCs), cocoa, probiotics, polyphenolic compounds, etc. To decrease the fat and sodium content in cheeses, different innovative techniques have been adopted successfully. Book Name: Engineering Practices for Milk Products |
| Related Links | https://content.taylorfrancis.com/books/download?dac=C2018-0-96682-8&isbn=9780429264559&doi=10.1201/9780429264559-3&format=pdf |
| Ending Page | 61 |
| Page Count | 17 |
| Starting Page | 45 |
| DOI | 10.1201/9780429264559-3 |
| Language | English |
| Publisher | Informa UK Limited |
| Publisher Date | 2019-09-30 |
| Access Restriction | Open |
| Subject Keyword | Book Name: Engineering Practices for Milk Products Agriculture and Animal Production Fiber Probiotics Protein Phytosterols Sodium Functional Cheese Whey Good Linoleic |
| Content Type | Text |
| Resource Type | Chapter |
