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...

Täydet tiedot

Bibliografiset tiedot

Päätekijät:	Lambros Sakkas, Vasiliki Evageliou, Panagiotis E. Igoumenidis, Golfo Moatsou
Aineistotyyppi:	Artigo
Kieli:	Inglês
Julkaistu:	MDPI AG 2022-02-01
Sarja:	Foods
Aiheet:	sheep/cow buttermilk whey buttermilk frozen cream thermized/pasteurized cream antioxidant properties minerals
Linkit:	https://www.mdpi.com/2304-8158/11/3/465
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