Effet de la concentration en phospholipides de babeurre dans le lait de fromagerie sur la production et la composition de fromages allégés de type Cheddar
type: Dataset
description: International audience
landing page: Le Lait
keyword: babeurre
keyword: buttermilk
keyword: infoeu-reposemanticsarticle
keyword: journal-articles
keyword: phospholipidbr---brfromage-allege
keyword: phospholipide
keyword: reduced-fat-cheese
keyword: sdvaenlife-sciences-q-biofood-and-nutrition
keyword: sdvidalife-sciences-q-biofood-engineering
keyword: ultrafiltration
issued: 2026-05-08T13:48:33.479236
modified: 2026-05-08T13:48:33.479242
language: en
contact point: Organization
  fn: CCSD

test_moissonnage_selune
type: Agent

Effet de la concentration en phospholipides de babeurre dans le lait de fromagerie sur la production et la composition de fromages allégés de type Cheddar
type: Distribution
format: HTML
access URL: https://hal.science/hal-00895548
issued: 2026-05-08T13:48:33.494675
modified: 2026-05-08T13:48:33.467635