Goat and sheep milk as raw material for yogurt

Yogurts are prepared by bacterial fermentation of milk using bacterial cultures composed of a mixture of Streptococcus ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. In the regions where small ruminants are important to the economy, the development of new products may and the diver...

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Bibliographic Details
Main Author: Monteiro, António (author)
Other Authors: Loureiro, Soraia (author), Matos, Susana (author), Correia, Paula (author)
Format: bookPart
Language:eng
Published: 2022
Subjects:
Sheep
Goat
Milk
Yogurt
Physicochemical properties
Sensory analysis
Online Access:http://hdl.handle.net/10400.19/7007
Country:Portugal
Oai:oai:repositorio.ipv.pt:10400.19/7007

Internet

http://hdl.handle.net/10400.19/7007

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