REDUCED-FAT AND LOW-FAT CHEESE TECHNOLOGY - A REVIEW

被引：96

作者：

DRAKE, MA ^{[1
]}

SWANSON, BG ^{[1
]}

机构：

[1] WASHINGTON STATE UNIV,DEPT FOOD SCI & HUMAN NUTR,PULLMAN,WA 99164

来源：

TRENDS IN FOOD SCIENCE & TECHNOLOGY | 1995年 / 6卷 / 11期

关键词：

D O I：

10.1016/S0924-2244(00)89192-X

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

During the past 15 years, the demand for reduced- and low-fat cheeses has increased dramatically. Unfortunately, fat plays a key role in the flavor, body and texture of cheese. Many commercial reduced- and low-fat cheeses as a result exhibit poor flavor and texture. Intense research in the area of reduced- and low-fat cheese technology has produced three basic strategies to combat problems associated with fat reduction.

引用

页码：366 / 369

页数：4

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