Using stirring and homogenization to improve the fermentation profile and physicochemical characteristics of set yogurt from fresh, refrigerated and frozen/thawed sheep milk
Alline Artigiani Lima Tribst, Luiza Toledo Piza Falcade, Nathália Silva Carvalho, Bruno Ricardo de Castro Leite Júnior, Miguel Meirelles de Oliveira
Topics & Concepts
SyneresisFood scienceFermentationHomogenization (climate)ChemistryFermented milk productsLactic acidCold storageBiologyBacteriaHorticultureEcologyBiodiversityGeneticsProbiotics and Fermented FoodsMeat and Animal Product QualityProtein Hydrolysis and Bioactive Peptides