Physicochemical and sensory evaluation of greek style yoghurt with bovine colostrum
Author:
Affiliation:
1. Universidade Federal do Rio Grande do Norte, Brasil
2. Universidade Federal de Campina Grande, Brasil
3. Universidade Potiguar, Brasil
4. Università di Parma, Italy
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/2021nahead/0101-2061-cta-fst22121.pdf
Reference31 articles.
1. Production of novel functional yoghurt fortified with bovine colostrum and date syrup for children;Abdel-Ghany A. S.;Alexandria Science Exchange Journal,2018
2. Benefits of bovine colostrum in nutraceutical products;Ahmadi M.;Journal of Agroalimentary Processes and Technologies,2011
3. Official methods of analysis of the Association of Official Analytical Chemists,2012
4. The effect of bovine colostrum on the lactic flora of yogurt and kefir;Ayar A.;JSM Biotechnology & Biomedical Engineering,2016
5. Use of micellar casein concentrate for Greek-style yogurt manufacturing: Effects on processing and product properties;Bong D. D.;Journal of Dairy Science,2014
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