Partial substitution of sheep and goat milks of various fat contents by the respective sweet buttermilks: Effect of cream heat treatment
Author:
Publisher
Elsevier BV
Subject
Food Science
Reference39 articles.
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2. The composition and the properties of non-cow milks and products;Alichanidis,2016
3. Mixing sweet cream buttermilk with whole milk to produce cream cheese;Bahrami;Irish Journal of Agricultural & Food Research,2015
4. Nutritional value and technological suitability of milk from various animal species used for dairy production;Barlowska;Comprehensive Reviews in Food Science and Food Safety,2011
5. Milk fat globule in ruminant: Major and minor compounds, nutritional regulation and differences among species;Bernard;European Journal of Lipid Science and Technology,2018
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