Influence of Hydrocolloid Gums on Textural, Functional and Sensory Properties of Low Fat Cheddar Cheese from Buffalo Milk
Influence of Hydrocolloid Gums on Textural, Functional and Sensory Properties of Low Fat Cheddar Cheese from Buffalo Milk
Mian Shamas Murtaza1, Aysha Sameen1, Nuzhat Huma1 and Fatma Hussain2
Figure 1
For treatment details, see Table I. Effect of hydrocolloids on cheese hardness.
Figure 2
Effect of hydrocolloids on cheese cohesiveness.
Figure 3
Effect of hydrocolloids on cheese springiness.
Figure 4
Effect of hydrocolloids on cheese gumminess.
Figure 5
Effect of hydrocolloids on cheese chewiness.
Figure 6
Effect of hydrocolloids on sensory perception of cheddar cheese.
February 2017
Vol. 49, Iss. 1, Pages 1-421
