Öztürk, Mahpeyker; S. Govindasamy-Lucey; J. J. Jaeggi; K. Houck; M. E. Johnson; J. A. Lucey
(ELSEVIER SCIENCE INC, 2013)
A major problem with reduced-fat cheese is the difficulty in attaining the characteristic flavor and texture of typical full-fat versions. Some previous studies have suggested that high hydrostatic pressure (HHP) can ...