<b>Sensorial characteristics and fatty acid mozzarella cheese from milk of crossbred cows fed with palm oil and coconut fat</b> - doi: 10.4025/actascitechnol.v35i4.20158

<b>Sensorial characteristics and fatty acid mozzarella cheese from milk of crossbred cows fed with palm oil and coconut fat</b> - doi: 10.4025/actascitechnol.v35i4.20158

<p class="aTitulodoArtigo">The aim was to improve nutritional quality of cows’ milk and use it as raw material for mozzarella cheese. Three treatments were tested with 23 healthy animals ranging power: control, palm oil and coconut oil. Collection was performed in 21 days and another...

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Bibliographic Details
Main Authors: Silvana Aparecida da Silva Corradini, Grasiele Scaramal Madrona, Nilson Evelázio de Souza, Elton Guntendorfer Bonafe, Camila Barbosa Carvalho, Ivanor Nunes Prado
Format: Article
Language:English
Published: Universidade Estadual de Maringá 2013-10-01
Series:Acta Scientiarum: Technology
Subjects:
dairy milk
fatty acids
sensory analysis
Online Access:http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/20158

Internet

http://www.periodicos.uem.br/ojs/index.php/ActaSciTechnol/article/view/20158

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