Chemical characterisation and application of acid whey in fermented milk

Journal of Food Science and Technology

Volumn 52, Issue 4, 2015, Pages 2083-2092

  Lievore, Paolla ^a   Simões, Deise R S ^a   Silva, Karolline M ^a   Drunkler, Northon L ^a   Barana, Ana C ^a   Nogueira, Alessandro ^a   Demiate, Ivo M ^a  

^a STATE UNIVERSITY OF PONTA GROSSA   (Brazil)

Author keywords

Beverages; By product; Cheese making; Milk and dairy products

Indexed keywords

ACCEPTANCE TESTS; BEVERAGES; BYPRODUCTS; FERMENTATION; PURCHASING; SENSORY ANALYSIS; SUGARS;

CHEESE MAKING; CHEESE PROCESSING; FERMENTATION PERIODS; MULTIPLE COMPARISON; NUTRITIONAL QUALITIES; PHYSICO-CHEMICAL ANALYSIS; PURCHASE INTENTION; WATER CONSUMPTION;

FERMENTED MILK;

EID: 84925838712     PISSN: 00221155     EISSN: 09758402     Source Type: Journal    
DOI: 10.1007/s13197-013-1244-z     Document Type: Article

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