Lactose Content and Selected Quality Parameters of Sheep Milk Fermented Beverages during Storage

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...

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Bibliographic Details
Main Authors: Grażyna Czyżak-Runowska, Jacek Antoni Wójtowski, Bogusława Łęska, Sylwia Bielińska-Nowak, Jarosław Pytlewski, Ireneusz Antkowiak, Daniel Stanisławski
Format: Article
Language:English
Published: MDPI AG 2022-11-01
Series:Animals
Subjects:
sheep yogurt
sheep kefir
lactose
rheological parameters
storage
Online Access:https://www.mdpi.com/2076-2615/12/22/3105

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