Litcius/Paper detail

Use of sweet sheep buttermilk in the manufacture of reduced-fat sheep milk cheese

Lambros Sakkas, Efrosini Alatini, Golfo Moatsou

2021International Dairy Journal14 citationsDOI

Topics & Concepts

Food scienceDry matterRipeningChemistryCheese ripeningFlavourMilk fatSheep milkAnimal scienceBiologyLinseed oilProbiotics and Fermented FoodsProteins in Food SystemsProtein Hydrolysis and Bioactive Peptides
Use of sweet sheep buttermilk in the manufacture of reduced-fat sheep milk cheese | Litcius