Characterization of Physicochemical and Sensory Properties of Cheeses Added with Bovine Colostrum

Characterization of Physicochemical and Sensory Properties of Cheeses Added with Bovine Colostrum

The objective of this study was to develop fresh and matured cheeses with different bovine colostrum levels, aiming to promote the consumption of dairy products with the addition of colostrum. Four different cheese formulations were produced with a mixture of 0:100, 15:85, 20:80, and 25:75, bovine c...

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Bibliographic Details
Main Authors: Idiana de Macêdo Barbosa, Katya Anaya, Cláudia Souza Macêdo, Robson Rogério Pessoa Coelho, Claudio Cipolat-Gotet, Emerson Gabriel dos Santos Oliveira Silva, Nkarthe Guerra Araújo, Bruna Maria Emerenciano das Chagas, Juliana Paula Felipe de Oliveira, Cleube Andrade Boari, Danielle Cavalcanti Sales, Emmanuella de Oliveira Moura Araújo, Josemir Araújo Neves, Adriano Henrique do Nascimento Rangel
Format: Article
Language:English
Published: MDPI AG 2023-12-01
Series:Foods
Subjects:
sensory evaluation
dairy product
cheese maturation
food composition
Online Access:https://www.mdpi.com/2304-8158/12/24/4474

Internet

https://www.mdpi.com/2304-8158/12/24/4474

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