Nutritional, rheological and sensory properties of butter processed with different mixtures of cow and sheep milk cream
Renata S. Dias, Celso F. Balthazar, Rodrigo N. Cavalcanti, Louise A. Sobral, Jéssica Ferreira Rodrigues, Roberto P.C. Neto, Maria Inês Bruno Tavares, Ana Paula Badan Ribeiro, Renato Grimaldi, Celso Sant’Anna, Erick A. Esmerino, Tatiana Colombo Pimentel, Márcia Cristina Silva, Adriano G. Cruz
Topics & Concepts
Food sciencePolyunsaturated fatty acidChemistryCow milkTasteAromaFatty acidRheologySheep milkSensory analysisOrganic chemistryMaterials scienceComposite materialFood Chemistry and Fat AnalysisProteins in Food SystemsMeat and Animal Product Quality