Palavra-chave: CREAM CHEESE

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