Sensory acceptance and physico-chemical composition of mixed minas frescal cheese

Sensory acceptance and physico-chemical composition of mixed minas frescal cheese

Buffalo milk presents higher proteins and lipids concentration than cow milk, which provides a better yield in cheese-making production and products with considerable sensory approval. However, buffalo milk is not regularly available throughout the year due to different handling conditions. Thus, to...

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Bibliographic Details
Main Authors:	Bruna Samara dos Santos Rekowsky, Géssica Cordeiro de Araújo, Nelson de Carvalho Delfino, Marion Pereira da Costa, Thadeu Mariniello Silva
Format:	Article
Language:	English
Published:	Universidade Federal de Uberlândia 2020-09-01
Series:	Bioscience Journal
Subjects:	bovine milk. buffalo milk. fresh cheese. dairy product.
Online Access:	http://www.seer.ufu.br/index.php/biosciencejournal/article/view/48217

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