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The goal of this study was to determine if the combined use of modified atmosphere packaging (MAP) and substitution of 4% and 8% whey cheese with ovine whey powder (OWP) would extend the shelf life of whey cheesecake, compared with samples packaged in air and without OWP. To this end, whey cheesecakes were packaged under a N2/CO2 ratio of 70/30 and with air and stored for 60 days at 20 °C. Changes...
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