Palavra-chave: CREAM CHEESE

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