Renneted MF Retentate as a Model for Fat-Free Cheese. - Texture, Microstructure and Proteolysis Pattern During Storage

Magnus Larsson

Renneted MF Retentate as a Model for Fat-Free Cheese. - Texture, Microstructure and Proteolysis Pattern During Storage

Magnus Larsson

Research output: Thesis › Licentiate Thesis

Abstract

The aim of this work was to investigate the effect of storage in fat-free cheese on physical properties, microstructure and primary proteolysis up to 28 days of storage

Original language	English
Qualification	Licentiate
Awarding Institution
Supervisors/Advisors	Trägårdh, Christian, Supervisor
Publisher	Department of Food Technology, Engineering and Nutrition, Lund University
ISBN (Print)	91-631-5809-4
Publication status	Published - 2004

Subject classification (UKÄ)

Food Engineering

Cite this

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title = "Renneted MF Retentate as a Model for Fat-Free Cheese. - Texture, Microstructure and Proteolysis Pattern During Storage",

abstract = "The aim of this work was to investigate the effect of storage in fat-free cheese on physical properties, microstructure and primary proteolysis up to 28 days of storage",

author = "Magnus Larsson",

year = "2004",

language = "English",

isbn = "91-631-5809-4",

publisher = "Department of Food Technology, Engineering and Nutrition, Lund University",

type = "Licentiate Thesis",

}

TY - THES

T1 - Renneted MF Retentate as a Model for Fat-Free Cheese. - Texture, Microstructure and Proteolysis Pattern During Storage

AU - Larsson, Magnus

PY - 2004

Y1 - 2004

N2 - The aim of this work was to investigate the effect of storage in fat-free cheese on physical properties, microstructure and primary proteolysis up to 28 days of storage

AB - The aim of this work was to investigate the effect of storage in fat-free cheese on physical properties, microstructure and primary proteolysis up to 28 days of storage

M3 - Licentiate Thesis

SN - 91-631-5809-4

PB - Department of Food Technology, Engineering and Nutrition, Lund University

ER -

Renneted MF Retentate as a Model for Fat-Free Cheese. - Texture, Microstructure and Proteolysis Pattern During Storage

Abstract

Subject classification (UKÄ)

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Cite this