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Biochemical, Physicochemical and Sensory Properties of Yoghurts Made from Mixing Milks of Different Mammalian Species

Among developed countries, bovine milk production makes a major contribution towards the economy. Elevating consumer demand for functional foods has triggered a niche for non-bovine milk-based products. Mixing milks from different species can be a strategy to increase the consumption of non-bovine m...

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Principais autores: Oumayma Boukria, El Mestafa El Hadrami, Aysha Sameen, Amna Sahar, Sipper Khan, Jasur Safarov, Shakhnoza Sultanova, Françoise Leriche, Abderrahmane Aït-Kaddour
Formato: Artigo
Idioma:Inglês
Publicado em: MDPI AG 2020-11-01
coleção:Foods
Assuntos:
milk
mixture
yoghurt
nutrition
rheology
sensory
Acesso em linha:https://www.mdpi.com/2304-8158/9/11/1722
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