Optimization of the Process for Processed Cheese Made from Milk Powder Rich in γ-Aminobutyric Acid and Analysis of Its Antihypertensive Activity

Optimization of the Process for Processed Cheese Made from Milk Powder Rich in γ-Aminobutyric Acid and Analysis of Its Antihypertensive Activity

This study aimed to develop a functional processed cheese rich in γ-aminobutyric acid (GABA) and evaluate its antihypertensive activity. Fresh cheese was prepared using whole milk powder as the raw material, and the reprocessing technology was optimized, including the amounts of stabilizers and emul...

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Bibliographic Details
Main Authors: Biqi LIU, Jiayue WANG, Qinggang XIE, Chaoxin MAN, Yujun JIANG, Yuehui NING, Xinyan YANG, Ling GUO
Format: Article
Language:zho
Published: The editorial department of Science and Technology of Food Industry 2025-08-01
Series:Shipin gongye ke-ji
Subjects:
processed cheese
γ-aminobutyric acid
formula optimized
antihypertensive
whole milk powder
Online Access:http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090314
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http://www.spgykj.com/cn/article/doi/10.13386/j.issn1002-0306.2024090314

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