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. 2019 Feb 28;39(1):23–34. doi: 10.5851/kosfa.2018.e60

Fig. 1. The comparison of shear stress values of full-fat (25% dry matter) and reduced-fat (a, 25% dry matter; b, 20% dry matter) cheese emulsions with different microparticulated whey protein concentration.

Fig. 1.

FF 25, full-fat cheese emulsion with 25% DM; RF 25, reduced-fat cheese emulsion with 25% DM; RF 20, reduced-fat cheese emulsion with 20% DM.