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Sensory and Microbiological Evaluation of Artisanal Garrafa Ice Cream Made with Goat and Cow Milk

This study aimed to produce and evaluate artisanal garrafa ice cream made with goat milk, performing microbiological analysis and sensory evaluation, and comparing it with cow milk-based ice cream. Pasteurized goat and cow milk were used to prepare pecan and chocolate cookie-flavored ice creams. Mic...

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Principais autores: Homero Salinas-González, Luis Maconetzín Isidro-Requejo, Francisco Javier Pastor-López, Enrique Hernández-Leal
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2025-08-01
coleção:Gastronomy
Assuntos:
goat milk
artisanal ice cream
sensory evaluation
microbiological analysis
Acesso em linha:https://www.mdpi.com/2813-513X/3/3/14
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