Physicochemical and sensory properties of fermented dairy beverages made with goat's milk, cow's milk and a mixture of the two milks

LWT

Volumn 54, Issue 1, 2013, Pages 18-24

  Gomes, Jacieny Janne Leite ^a   Duarte, Andreza Moraes ^a   Batista, Ana Sancha Malveira ^b   de Figueiredo, Rossana Maria Feitosa ^c   de Sousa, Elisabete Piancó ^c   de Souza, Evandro Leite ^a   Queiroga, Rita de Cássia Ramos do Egypto ^a  

^a FEDERAL UNIVERSITY OF PARAÍBA   (Brazil)

^b UNIVERSIDADE ESTADUAL VALE DO ACARAÚ   (Brazil)

^c FEDERAL UNIVERSITY OF CAMPINA GRANDE   (Brazil)

Author keywords

Dairy products; Fermented milk; Guava; Whey

Indexed keywords

BEVERAGES; DAIRIES; SENSORY ANALYSIS; SENSORY PERCEPTION; SUGARS; VISCOSITY;

COWS' MILK; GOAT'S MILK; GUAVA; MILK COW; PHYSICO-CHEMICALS; PHYSICOCHEMICAL PROPERTY; SENSORY PROPERTIES; SOLID PROTEIN; TOTAL SOLIDS; WHEY;

FERMENTED MILK;

CAPRA HIRCUS; PSIDIUM;

EID: 84879781693     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2013.04.022     Document Type: Article

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