Abstract:Enzyme‐modified cheese (EMC), a cheese flavor additive with high‐fat content, is preferably produced in powder form because of its long shelf‐life and high industrial applicability. The physical properties of additives, especially with high‐fat contents, are very important for their industrial usage, and the spray drying process conditions substantially determine the physical properties of powders. In this study, optimization of the spray drying process during the production of EMC powder was performed to impr… Show more
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