Development of new probiotic yoghurt with a mixture of cow and sheep milk: effects on physicochemical, textural and sensory analysis

Small Ruminant Research

Volumn 149, Issue , 2017, Pages 154-162

  Vianna, Felipe S ^a   Canto, Anna C V C S ^a   da Costa Lima, Bruno R C ^a   Salim, Ana Paula A A ^a,b   Costa, Marion P ^a,b   Balthazar, Celso F ^a   Oliveira, Bruna R ^a   Rachid, Rachel P ^b   Franco, Robson M ^a   Conte Junior, Carlos A ^a,b   Silva, Adriana C O ^a  

^a FLUMINENSE FEDERAL UNIVERSITY   (Brazil)

^b FEDERAL UNIVERSITY OF RIO DE JANEIRO   (Brazil)

Author keywords

Firmness; Mixed yoghurt; Probiotic; Scanning electron microscopy; Sheep milk; Small ruminant

Indexed keywords

EID: 85013287219     PISSN: 09214488     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.smallrumres.2017.02.013     Document Type: Article

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