Palavra-chave: CREAM CHEESE

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