The Effect of Freezing Sheep’s Milk on the Meltability, Texture, Melting and Fat Crystallization Profiles of Fresh Pasta Filata Cheese

SIMPLE SUMMARY: Sheep’s milk is usually produced on small farms. It is mainly used in the pro duction of cheese products. One of the methods of extending the shelf life of sheep’s milk is freezing it. In this study we examined the effect of freezing on sheep’s milk and a mixture of sheep’s and cow’s...

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Detalles Bibliográficos
Autores principales: Biegalski, Jakub, Cais-Sokolińska, Dorota, Tomaszewska-Gras, Jolanta, Baranowska, Hanna M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8466675/
https://www.ncbi.nlm.nih.gov/pubmed/34573705
http://dx.doi.org/10.3390/ani11092740

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8466675/
https://www.ncbi.nlm.nih.gov/pubmed/34573705
http://dx.doi.org/10.3390/ani11092740

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