id	author	title	date	pages	extension	mime	words	sentence	flesch	summary	cache	txt
fens-79	OROIAN, Mircea; LEAHU, Ana	VEGETABLE FATS INFLUENCE ON THE PHYSICO-CHEMICAL AND SENSORIAL PROPERTIES OF “TELEMEA” CHEESE	2016	6	.pdf	application/pdf	2416	115	53	Consequently, some strategies can be used in the cheese-making process in order to improve the texture of low fat cheeses, being one example the addition of microparticulated whey proteins as fat replacers [2]. Conclusions The influence of substitution of milk fats with vegetable fats for the production of “Telemea” cheese can be considered a good for its production.	cache/fens-79.pdf	txt/fens-79.txt