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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...
| Autores principales: | , , , |
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| Formato: | Online Artículo Texto |
| Lenguaje: | English |
| Publicado: |
MDPI
2022
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| Materias: | |
| 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 |