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2 .   Influence of some Technological Parameter on the Efficient Obtaining of Brine Cheese With Whey Protein

Authors: Vasilica Alisa Arus, I. Sion, N. Pircu.


Abstract:

The brine cheese with inclusion of whey protein is a part of the category of cheese in brine. This type of cheese has a big food value by reason of the high content of lactalbumin, an easy digestible substance. In the conditions of a stressful economic and social life, the introduction of foods with high nutritious elements and quality is an actual requirement of the consumers. In the same context are being part the researches from this study, in the domain of cheese, that follow the influence of technological parameters about the obtaining efficiency of whey protein including brine cheese.

Keywords: brine cheese, whey protein, temperature, acidity, efficiency

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