Sensory and physicochemical evaluation of pasty dulce de leche containing different concentrations of whey

Cheese production generates whey as a byproduct, but most of dairy companies discard it without the correct treatment for this residue, creating a large environmental impact. Dulce de leche is a dairy dessert of great importance for the Brazilian economy and, therefore, the use of whey as a partial...

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Prif Awduron:	Maria Eduarda Vilela, Juliana Martins Braz, Mirelle Maira Mariano, Nathalie Goes Bullhões, Douglas Castro dos Santos, Mariana Borges de Lima Dutra
Fformat:	Artigo
Iaith:	Inglês
Cyhoeddwyd:	Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) 2020-10-01
Cyfres:	Revista do Instituto de Latícinios Cândido Tostes
Pynciau:	produtos lácteos reaproveitamento teste do ideal mapa de preferência.
Mynediad Ar-lein:	https://www.revistadoilct.com.br/rilct/article/view/767
Tagiau:	Ychwanegu Tag Dim Tagiau, Byddwch y cyntaf i dagio'r cofnod hwn!