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2011•Egyptian journal of dairy scienceRequires access

Impact of using butter milk curd and whey protein concentrate on the qulality of low-fat processed cheese spread.

Mahmoud Abd El‐Aziz, M. H. El-Senaity, Ahmed Behdal Shazly, G. A. Mahran, A. E. Fatouh

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Key concepts: Food science, Farmer cheese, Milk fat, Whey protein, Cheesemaking, Chemistry, Rennet, Milk protein

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Impact of using butter milk curd and whey protein concentrate on the qulality of low-fat processed cheese spread. — Research Paper | ScholarLens