Mascarpone cheese from sheep's milk - a new option for the consumer-Reference-Cited by-同舟云学术

Mascarpone cheese from sheep's milk - a new option for the consumer

Published:2021 Issue:suppl 2 Volume:41 Page:568-575
ISSN:1678-457X
Container-title:Food Science and Technology
language:
Short-container-title:Food Sci. Technol

Author:

MUNIEWEG Félix Roman¹,GAVIÃO Emiliane Rodrigues¹,CZARNOBAY Marcela²,DILDA Amanda³,STEFANI Lenita de Cássia Moura⁴,NESPOLO Cássia Regina¹^ORCID

Affiliation:

1. Universidade Federal do Pampa, Brasil

2. Instituto Federal de Educação, Ciência e Tecnologia, Brasil

3. Universidade do Estado de Santa Catarina, Brasil

4. Universidade do Estado de Santa Catarina, Brasil; Universidade do Estado de Santa Catarina, Brasil

Publisher

FapUNIFESP (SciELO)

Subject

Food Science,Biotechnology

Link

http://www.scielo.br/pdf/cta/v41s2/0101-2061-cta-fst32420.pdf

Reference34 articles.

1. Probiotic Mascarpone type cheese: Characterisation and cell viability during storage and simulated gastrointestinal conditions;Almeida J. S. O.;International Journal of Dairy Technology,2018

2. Sheep Milk: Physicochemical characteristics and relevance for functional food development;Balthazar C. F.;Comprehensive Reviews in Food Science and Food Safety,2017

3. Novel milk–juice beverage with fermented sheep milk and strawberry (Fragaria × ananassa): Nutritional and functional characterization;Balthazar C. F.;Journal of Dairy Science,2019

4. Lutein as a functional ingredient in sheep milk yogurt: development, characterization and extraction recovery;Barros R. F.;Food Science and Technology (Campinas),2020

5. VIDAS Listeria monocytogenes II,2018

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