Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage
The aim of the research was to evaluate lactose content and rheological, physical, chemical, and organoleptic parameters during the storage of fermented beverages made from sheep’s milk. The research was carried out on natural, probiotic, and Greek-type yogurts, as well as kefir. The products were m...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2022-11-01
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| Series: | Animals |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2076-2615/12/22/3105 |