Milk from different species on physicochemical and microstructural yoghurt properties
Autor: | Felipe Santana Vianna, Anna Carolina Vilhena da Cruz Silva Canto, Bruno Costa-Lima, Ana Paula Salim, Celso Fasura Balthazar, Marion Pereira Costa, Pedro Panzenhagen, Rachel Rachid, Robson Maia Franco, Carlos Adam Conte-Junior, Adriana Cristina de Oliveira Silva |
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Jazyk: | English<br />Portuguese |
Předmět: | |
Zdroj: | Ciência Rural, Vol 49, Iss 6 |
Druh dokumentu: | article |
ISSN: | 1678-4596 0103-8478 |
DOI: | 10.1590/0103-8478cr20180522 |
Popis: | ABSTRACT: The aim of the present research was to evaluate differences in chemical properties and physical structure of yoghurt produced with milk from different species (sheep, cow, and goat). For each trial, whole raw sheep (S), cow (C), and goat (G) milk were used to manufacture 4L of yoghurts (Y) from each species (SY, CY, and GY, respectively). The SY demonstrated the greatest (P |
Databáze: | Directory of Open Access Journals |
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