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The physicochemical, microbiological, organoleptic properties and antioxidant activities of functional cream cheeses fortified with lutein
(NOV)
Functional cream cheeses were manufactured with 0, 0.5, 0.75, 1.5 and 3.0mg lutein/100g serving. Cheeses were monitored at 0, 1, 3, 5 and 7weeks of storage. The pH value of an average of 5.5 provides softness and strong ...