Palavra-chave: CREAM CHEESE

MELTING CONSUMER STUDY QUEIJO CREMOSO SENSORY ANALIYSIS SERUM PHASE PH EXPRESSIBLE SERUM QUANTITATIVE DESCRIPTIVE ANALYSIS MICROSTRUCTURE VISCOSIDADE MICROESTRUTURA SYNERESIS CONSUMER TEST POTASSIUM SORBATE QUEIJO FIRMNESS PARTIAL LEAST SQUARE STABILIZER LOCUST BEAN GUM