Open AccessEffect of fat and thickener on physicochemical, textural and sensory properties of lactose-free Petit-Suisse cheese made from sheep milk / Efeito da gordura e do espessante nas propriedades físico-químicas, texturais e sensoriais do queijo Petit-Suisse sem lactose feito de leite de ovelha
Author(s) -
Emanoela Regina Mattiello Da Silva,
Priscila Fiel Bueno,
Vinícius Badia,
Gabriela Polmann,
Lucíola Bagatini,
Darlene Cavalheiro,
Elisandra Rigo
Publication year - 2021
Publication title -
brazilian journal of development
Language(s) - Uncategorized
Resource type - Journals
ISSN - 2525-8761
DOI - 10.34117/bjdv7n9-549
Subject(s) - lactose , food science , chemistry , milk fat , sensory analysis , linseed oil
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