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Changes on expected taste perception of probiotic and conventional yogurts made from goat milk after rapidly repeated exposure

  • Published:2014-05 Issue:5 Volume:97 Page:2610-2618
  • ISSN:0022-0302
  • Container-title:Journal of Dairy Science
  • language:en
  • Short-container-title:Journal of Dairy Science

Author:

Costa M.P.,Balthazar C.F.,Franco R.M.,Mársico E.T.,Cruz A.G.,Conte C.A.

Funder

State of Rio de Janeiro Carlos Chagas Filho Research Foundation

National Council of Technological and Scientific Development

Publisher

American Dairy Science Association

Subject

Genetics,Animal Science and Zoology,Food Science

Reference58 articles.

1. Differences in protein fraction from goat and cow milk and their role on cytokine production in children with cow’s milk protein allergy;Albenzio;Small Rumin. Res,2012

2. Composition and sensory profiling of probiotic Scamorza ewe milk cheese;Albenzio;J. Dairy Sci,2013

3. Repeated exposure and associative conditioning promote preschool children’s liking of vegetables;Anzman-Frasca;Appetite,2012

4. Official Methods of Analysis,2005

5. Consumer expectations and perception of chocolate milk desserts enriched with antioxidants;Ares;J. Sens. Stud,2010
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