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2017•Small Ruminant ResearchOpen access

Development of new probiotic yoghurt with a mixture of cow and sheep milk: effects on physicochemical, textural and sensory analysis

Felipe S. Vianna, Anna C.V.C.S. Canto, Bruno R.C. Costa-Lima, Ana Paula Amaral de Alcântara Salim, Marion Pereira da Costa, Celso F. Balthazar, Bruna Silva Oliveira, Rachel Rachid, Róbson Maia Franco, Carlos Adam Conte‐Júnior, Adriana C. O. Silva

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Key concepts: Syneresis, Food science, Titratable acid, Probiotic, Flavour, Cow milk, Chemistry, Aroma

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Development of new probiotic yoghurt with a mixture of cow and sheep milk: effects on physicochemical, textural and sensory analysis — Research Paper | ScholarLens