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
Jazyk:	English<br />Portuguese
Předmět:	fermented products texture microstructure sheep milk goat milk Agriculture Agriculture (General) S1-972
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
Externí odkaz:	https://doaj.org/article/be2ae46ca34d4380ad2b7c4018e059c4 Zobrazit plný text záznamu View record in DOAJ Plný text ve formátu PDF