Obtaining and characterizing “dulce de leche” prepared with sheep’s and cow’s milk in different proportions
Author:
Affiliation:
1. Universidade do Estado de Santa Catarina, Brasil
Publisher
FapUNIFESP (SciELO)
Subject
Food Science,Biotechnology
Link
http://www.scielo.br/pdf/cta/v40n4/0101-2061-cta-fst16819.pdf
Reference34 articles.
1. Using a fiber optic sensor for cutting time prediction in cheese manufacture from a mixture of cow, sheep and goat milk;Abdelgawad A. R.;Journal of Food Engineering,2014
2. Identification of peptides in functional Scamorza ovine milk cheese;Albenzio M.;Journal of Dairy Science,2015
3. Official methods of analysis of AOAC International,2000
4. Official methods of analysis of AOAC International,2016
5. Sensory evaluation of ovine milk yoghurt with inulin addition;Balthazar C. F.;International Journal of Dairy Technology,2015
Cited by 2 articles. 订阅此论文施引文献 订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献
1. Effect of sucrose content added to milk on the composition, yield, viscosity, color, and Maillard reaction chemical markers of dulce de leche;European Food Research and Technology;2024-03-14
2. Dulce de leche : Product types, production processes, quality aspects and innovations minor EDITS;International Journal of Dairy Technology;2021-01-27
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