Stability Evaluation of pH-Adjusted Goat Milk for Developing Ricotta Cheese with a Mixture of Cow Cheese Whey and Goat Milk

Excess summer milk and a lack of product diversity are major problems facing Taiwan’s dairy goat industry. Gouda and Mozzarella cheeses made with cow milk are popular products for leisure farms in Taiwan, and they produce a large amount of cheese whey as waste. Our objective is to identify the unsta...

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Detalles Bibliográficos
Autores principales: Wu, Chung-Shiuan, Guo, Jia-Hsin, Lin, Mei-Jen
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143310/
https://www.ncbi.nlm.nih.gov/pubmed/32245273
http://dx.doi.org/10.3390/foods9030366

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7143310/
https://www.ncbi.nlm.nih.gov/pubmed/32245273
http://dx.doi.org/10.3390/foods9030366

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