Properties of Sweet Buttermilk Released from the Churning of Cream Separated from Sheep or Cow Milk or Sheep Cheese Whey: Effect of Heat Treatment and Storage of Cream

The objective of the study was to compare the buttermilk released from the churning of sweet cream separated from sheep milk (BSM) or whey (BSW) with the buttermilk from sweet cow milk cream (BCM). Additional experimental factors were the heat treatment (68 °C for 10 or 30 min) and storage of cream...

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Detalles Bibliográficos
Autores principales: Sakkas, Lambros, Evageliou, Vasiliki, Igoumenidis, Panagiotis E., Moatsou, Golfo
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8833928/
https://www.ncbi.nlm.nih.gov/pubmed/35159618
http://dx.doi.org/10.3390/foods11030465

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8833928/
https://www.ncbi.nlm.nih.gov/pubmed/35159618
http://dx.doi.org/10.3390/foods11030465

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