Denaturation kinetics and processing of cream cheese substitute coagulated with lemon juice
Abstract The objective of this study was to evaluate the kinetics of denaturation of milk proteins at different temperatures of 80 °C and 85 °C, using lemon juice as a coagulating agent. Subsequently, we develop a cream cheese substitute and analyze its rheological, physicochemical, and sensory prop...
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| Autores principales: | , , , |
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| Formato: | Artículo |
| Lenguaje: | inglés |
| Publicado: |
2025
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| Materias: | |
| Acceso en línea: | Enlace permanente (DOI o Handle) Enlace permanente (DOI o Handle) |
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