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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2021
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| Materias: | |
| 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 |