Influence of milk solids content on the microstructure of fermented milks
Fermented milks are dairy products, obtained by coagulation by lowering the pH of fluid or reconstituted milk added or not by other dairy products, by lactic fermentation due to the action of specific microorganism cultures. The type of processing and the composition of the ingredients used, promote...
| Main Authors: | , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
2021-12-01
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| Series: | Revista do Instituto de Latícinios Cândido Tostes |
| Subjects: | |
| Online Access: | https://www.revistadoilct.com.br/rilct/article/view/859 |