Using BAMLET complex in a functional spreadable cheese elaborated with bovine colostrum-Reference-Cited by-同舟云学术

Using BAMLET complex in a functional spreadable cheese elaborated with bovine colostrum

Published:2021-02-04 Issue: Volume: Page:
ISSN:0022-1155
Container-title:Journal of Food Science and Technology
language:en
Short-container-title:J Food Sci Technol

Author:

Reyes-Portillo Karen Argelia,Quintero-Lira Aurora,Piloni-Martini Javier,Fajardo-Espinoza Fernanda Sarahí,Hernández-Sánchez Humberto,Soto-Simental Sergio^ORCID

Funder

Consejo Nacional de Ciencia y Tecnología

Publisher

Springer Science and Business Media LLC

Subject

Food Science

Link

http://link.springer.com/content/pdf/10.1007/s13197-021-04990-0.pdf

Reference34 articles.

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2. Alves AC, Alves NG, Ascari IJ, Junqueira FB, Coutinho AS, Lima RR, Pérez JRO, De Paula SO, Furusho-Garcia IF, Abreu LR (2015) Colostrum composition of Santa Inês sheep and passive transfer of immunity to lambs. J Dairy Sci 98:3706–3716. https://doi.org/10.3168/jds.2014-7992

3. Bayarri S, Carbonell I, Costell E (2012) Viscoelasticity and texture of spreadable cheeses with different fat contents at refrigeration and room temperatures. J Dairy Sci 95:6926–6936. https://doi.org/10.3168/jds.2012-5711

4. Borad SG, Singh AK (2018) Colostrum immunoglobulins: Processing, preservation and application aspects. Int Dairy J 85:201–210. https://doi.org/10.1016/j.idairyj.2018.05.016

5. Brighenti M, Govindasamy-Lucey S, Jaeggi JJ, Johnson ME, Lucey JA (2018) Effects of processing conditions on the texture and rheological properties of model acid gels and cream cheese. J Dairy Sci 101:6762–6775. https://doi.org/10.3168/jds.2018-14391

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