Are stirring and homogenisation processes capable of improving physicochemical and sensory characteristics of stirred yoghurt produced with fresh, refrigerated and frozen/thawed sheep milk?
Lima Tribst, Alline Artigiani, Piza Falcade, Luiza Toledo, Carvalho, Nathália Silva, Ricardo de Castro Leite Junior, Bruno, Meirelles de Oliveira, MiguelJournal:
International Dairy Journal
DOI:
10.1016/j.idairyj.2020.104778
Date:
June, 2020
File:
PDF, 1.10 MB
2020