Using physical processes to improve physicochemical and microestructural characteristics of fresh and frozen/thawed sheep milk

We acessed the efficacy of stirring (ST), high shear dispersion (HSD) and low (LPH) and high (HPH) pressure homogenization to improves the stability of fresh or frozen/ thawed sheep milk (whole and skimmed). After each process, milk samples were evaluated for color, buffering capacity, soluble calci...

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Bibliographic Details

Main Authors:	Falcade, Luiza, Tribst, Alline, Carvalho, Nathália
Format:	Online
Language:	Portuguese
Published:	Universidade Estadual de Campinas 2019
Subjects:	Sheep milk Physical process for homogenization Frozen milk
Online Access:	https://econtents.sbu.unicamp.br/eventos/index.php/pibic/article/view/1670
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