Elaboração e avaliação físico-química e sensorial da manteiga de leite e da manteiga clarificada produzidas a partir do leite de vacas Girolando
<p>The present study aimed to make and compare the physicochemical and sensory aspects of milk butter and clarified butter from the milk of Girolando cows. The milk was hygienically collected, creamed and had its fat standardized, after that there was the production of milk butter and clarifie...
| Main Authors: | , , , , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Instituto Federal de Educação, Ciência e Tecnologia da Paraíba
2020-03-01
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| Series: | Revista Principia |
| Subjects: | |
| Online Access: | https://periodicos.ifpb.edu.br/index.php/principia/article/view/3388 |