The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk-Reference-Cited by-同舟云学术

The effect of storage on nutritional, textural and sensory characteristics of creamy ricotta made from whey as well as cow's milk and goat's milk

Published:2013-12-03 Issue:5 Volume:49 Page:1279-1286
ISSN:0950-5423
Container-title:International Journal of Food Science & Technology
language:en
Short-container-title:Int J Food Sci Technol

Author:

Borba Karla Kalígia Silva¹,Silva Francyeli Araújo²,Madruga Marta Suely¹,de Cássia Ramos do Egypto Queiroga Rita²,de Souza Evandro Leite²,Magnani Marciane¹

Affiliation:

1. Department of Food Engineering; Technology Center; Federal University of Paraíba; Campus I 58051-900 João Pessoa Paraíba Brazil

2. Department of Nutrition; Center of Health Sciences; Federal University of Paraíba; Campus I, 58051-900 João Pessoa Paraíba Brazil

Publisher

Wiley

Subject

Industrial and Manufacturing Engineering,Food Science

Reference52 articles.

1. Production of probiotic biomass (Lactobacillus casei) in goat milk whey: comparison of batch, continuous and fed-batch cultures;Aguirre-Ezkauriatza;Bioresource Technology,2010

2. Changes of free fatty acid contents and sensory properties of white pickled cheese during ripening;Akin;Food Chemistry,2003

3. Composition and sensory profiling of probiotic Scamorza ewe milk cheese;Albenzio;Journal of Dairy Science,2013

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