Influence of milk solids content on the microstructure of fermented milks

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...

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Bibliographic Details
Main Authors: Elisângela Ramieres Gomes, Mariana Braga de Oliveira, Paulo Henrique Fonseca da Silva, Ítalo Tuler Perrone, Luiz Fernando Cappa de Oliveira, Rodrigo Stephani
Format: Article
Language:English
Published: Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) 2021-12-01
Series:Revista do Instituto de Latícinios Cândido Tostes
Subjects:
difração laser
fermentação
leite
mev
tamanho de partículas.
Online Access:https://www.revistadoilct.com.br/rilct/article/view/859

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