Palavra-chave: CREAM CHEESE

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