Characterization of the white dots defect (“PIPS”) in “Doce de leite”-Reference-Cited by-同舟云学术

Characterization of the white dots defect (“PIPS”) in “Doce de leite”

Published:2022-10-15 Issue:2 Volume:249 Page:511-521
ISSN:1438-2377
Container-title:European Food Research and Technology
language:en
Short-container-title:Eur Food Res Technol

Author:

da Silva Campos Nathalia^ORCID,de Paula Igor Lima^ORCID,Perrone Italo Tuler^ORCID,de Oliveira Luiz Fernando Cappa^ORCID,Doriguetto Antonio Carlos^ORCID,Wolfschoon Alan^ORCID,Stephani Rodrigo^ORCID

Funder

Conselho Nacional de Desenvolvimento Científico e Tecnológico

Coordenação de Aperfeiçoamento de Pessoal de Nível Superior

Publisher

Springer Science and Business Media LLC

Subject

Industrial and Manufacturing Engineering,Biochemistry,General Chemistry,Food Science,Biotechnology

Link

https://link.springer.com/content/pdf/10.1007/s00217-022-04149-x.pdf

Reference32 articles.

1. Machado LMP (2005) Uso de soro de queijo e amido de milho modificado na qualidade do doce de leite pastoso. Doctoral Thesis, 170 pages, Universidade Estadual de Campinas, Campinas, Brazil

2. Perrone IT, Stephani R, Carvalho AF, Netto GG, Francisquini JD (2019) Doce de Leite: Química e Tecnologia. CAP-LAB, São Paulo

3. Santos DM (1976) Arenosidade no doce de leite. Rev do Inst de Laticínios Candido Tostes (Brasil) 31(185):3–9

4. Agarwal S, Costello M, Clark S (2005) Gas-flushed packaging contributes to calcium lactate crystals in cheddar cheese. J Dairy Sci. https://doi.org/10.3168/jds.S0022-0302(05)73063-0

5. Agarwal S, Powers JR, Swanson BG, Chen S, Clark S (2006) Cheese pH, protein concentration, and formation of calcium lactate crystals. J Dairy Sci. https://doi.org/10.3168/jds.S0022-0302(06)72459-6