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Manufacture of a fermented dairy product using whey from sheep's milk cheese: An alternative to using the main by-product of sheep's milk cheese production in small farms

Alline Artigiani Lima Tribst, Luiza Toledo Piza Falcade, Nathália Silva Carvalho, Bruno Ricardo de Castro Leite Júnior, Miguel Meirelles de Oliveira

2020International Dairy Journal27 citationsDOI

Topics & Concepts

Food scienceFermentationFermented milk productsChemistrySheep milkModified milk ingredientsDairy industryMilk productsFarmer cheeseBiologyLactic acidBacteriaGeneticsProbiotics and Fermented FoodsMeat and Animal Product QualityProteins in Food Systems
Manufacture of a fermented dairy product using whey from sheep's milk cheese: An alternative to using the main by-product of sheep's milk cheese production in small farms | Litcius