Evaluation of the Characteristics of Sheep’s and Goat’s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures

Second cheese whey (SCW) is the by-product resulting from the manufacture of whey cheeses. In the present work, sheep (S) and goat (G) SCW concentrated by ultrafiltration (UF) were used in the production of ice creams. Concentrated liquid SCW samples with inulin added as a prebiotic were fermented w...

Descripción completa

Detalles Bibliográficos
Autores principales: Pires, Arona, Gomes, David, Noronha, João, Díaz, Olga, Cobos, Angel, Pereira, Carlos Dias
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778489/
https://www.ncbi.nlm.nih.gov/pubmed/36553833
http://dx.doi.org/10.3390/foods11244091

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9778489/
https://www.ncbi.nlm.nih.gov/pubmed/36553833
http://dx.doi.org/10.3390/foods11244091

Ejemplares similares