Elaboração e avaliação das propriedades físico-químicas e sensoriais do queijo petit suisse com redução de gordura e adição de polpa de cajá.

Abstract

Due to the increasing number of diseases related to the intake of foods with high fat content, the population is becoming aware of and changing their eating habits, seeking to eat foods with reduced fat content or even with no algum content. The food industries not to lose their consumers are increasingly adapting to the taste of the consumer seeking to meet their needs. The objective of this study is to present a literature review on cheeses with low fat content.