date:Dec 29, 2012
texture highly.
The challenge facing AZTI-Tecnalia researchers was to develop a new method of producing cheese that would allow the bioactive nutrients to be increased and the undesirable compounds to be reduced, like saturated fat and salt.
To achieve as healthy a product as possible from the nutritional point of view, the butterfat the fatty portion of milk has been substituted by a vegetable fat rich in omega-3 and omega-6 fatty acids and which is cholesterol free.
The reduction in sodiu