2013•LWTRequires access

Physicochemical and sensory properties of fermented dairy beverages made with goat's milk, cow's milk and a mixture of the two milks

Jacieny Janne Leite Gomes, Andreza Moraes Duarte, Ana Sancha Malveira Batista, Rossana Maria Feitosa de Figueirêdo, Elisabete Piancó de Sousa, Evandro Leite de Souza, Rita de Cássia Ramos do Egypto Queiroga

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Key concepts: Syneresis, Food science, Lactose, Cow milk, Fermented milk products, Chemistry, Ice cream, Total dissolved solids

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Physicochemical and sensory properties of fermented dairy beverages made with goat's milk, cow's milk and a mixture of the two milks — Research Paper | ScholarLens