Innovative dulce de leche made by sheep’s milk with and without the addition of sheep’s milk cream

Abstract The objective of this work was to develop innovative formulations of dulce de leche made with sheep's milk with and without the addition of sheep’s milk cream and evaluate the shelf life of these products. Physicochemical and microbiological evaluations were performed on sheep’s pasteu...

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Veröffentlicht in:	Ciência e tecnologia de alimentos 2021-06, Vol.41 (suppl 1), p.65-71
Hauptverfasser:	FERREIRA, Morgana Balbueno, NESPOLO, Cássia Regina, CENTENARO, Graciela Salete, MESSA, Sabrina Pereira, FARIAS, Ana Carolina da Rosa, STEFANI, Lenita Moura
Format:	Artikel
Sprache:	por
Schlagworte:	FOOD SCIENCE & TECHNOLOGY
Online-Zugang:	Volltext
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