Production of Sensorily Acceptable Pasta Filata Cheese with Partial Substitution of Sheep’s Milk Powder in Different Forms

The presented study analyzed the possibility of pasta filata cheese production using sheep’s milk powder in different forms and substitution amounts with fresh cow’s milk. For the production of the pasta filata cheeses that were analyzed in the research, sheep’s milk powder and reconstituted sheep’s...

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Detalles Bibliográficos
Autores principales: Biegalski, Jakub, Cais-Sokolińska, Dorota
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2023
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10177789/
https://www.ncbi.nlm.nih.gov/pubmed/37174304
http://dx.doi.org/10.3390/foods12091766

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10177789/
https://www.ncbi.nlm.nih.gov/pubmed/37174304
http://dx.doi.org/10.3390/foods12091766

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