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Effect of Pectin Extracted from Lemon Peels on the Stability of Buffalo Milk Liqueurs

This study aimed to explore innovative process technologies for producing milk liqueurs with balanced and stable formulations. Milk liqueurs are known to pose significant technological challenges due to phase separation, which compromises product stability and reduces shelf-life. Interactions betwee...

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Main Authors: Salvatore Velotto, Ignazio Maria Gugino, Miriam La Barbera, Vincenzo Alfeo, Ilaria Proetto, Lucia Parafati, Rosa Palmeri, Biagio Fallico, Elena Arena, Alfio Daniele Romano, Gianluca Tripodi, Lucia Coppola, Aldo Todaro
Format: Artigo
Language:Inglês
Published: MDPI AG 2025-06-01
Series:Beverages
Subjects:
lemon peel
buffalo milk
liqueur cream
pectin
rheological analysis
sensory analysis
Online Access:https://www.mdpi.com/2306-5710/11/4/94
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