Effect of Goat and Cow Milk Ratios on the Physicochemical, Rheological, and Sensory Properties of a Fresh Panela Cheese-Reference-Cited by-同舟云学术

Effect of Goat and Cow Milk Ratios on the Physicochemical, Rheological, and Sensory Properties of a Fresh Panela Cheese

Published:2018-06-15 Issue:7 Volume:83 Page:1862-1870
ISSN:0022-1147
Container-title:Journal of Food Science
language:en
Short-container-title:Journal of Food Science

Author:

Ramírez-López Carolina¹²^ORCID,Vélez-Ruiz Jorge Fernando¹³^ORCID

Affiliation:

1. Dept. de Ingeniería Química y Alimentos; Univ. de las Américas Puebla; Exhacienda Sta. Catarina Mártir S/N Cholula Puebla C.P. 72810 México

2. Inst. Politécnico Nacional, Centro de Investigación en Biotecnología Aplicada; Exhacienda San Juan Molino Km 1.5 Carretera estatal Sta. Inés Tecuexcomac-Tepetitla; Tlaxcala C.P. 90700 México

3. FN Consultores, S.A. de C. V. Institute de Desarrollo e Innovación y Desarrollo Tecnológico, Boulevard del Niño Poblano 2901; Unidad Territorial Atlixcayotl; Puebla C.P. 72197 México

Publisher

Wiley

Subject

Food Science

Link

http://onlinelibrary.wiley.com/wol1/doi/10.1111/1750-3841.14195/fullpdf

Reference42 articles.

1. Physicochemical characteristics of goat's milk;Abbas;Life Science Journal,2014

2. Size distribution of fat globules in goat milk;Attaie;Journal of Dairy Science,2000

3. Effect of the size and interface composition of milk fat globules on their in vitro digestion by the human pancreatic lipase: Native versus homogenized milk fat globules;Berton;Food Hydrocolloids,2012

4. Texture, Viscosity, and Food

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