Evaluation of the characteristics of sheep’s and goat’s ice cream, produced with uf concentrated second cheese whey and different starter cultures

HIGHLIGHTS

• who: Arona Pires and collaborators from the Departamento Quu00edmica Analu00edtica, Nutriciu00f3n y Bromatologu00eda, u00c1rea Tecnologu00eda Alimentos, Facultad Ciencias, Universidade Santiago Compostela, Lugo, Spain have published the paper: Evaluation of the Characteristics of Sheepu2019s and Goatu2019s Ice Cream, Produced with UF Concentrated Second Cheese Whey and Different Starter Cultures, in the Journal: Foods 2022, 4091 of 14/Nov/2022
• what: The aim of this research was to manufacture ice creams using goat and sheep liquid SCW concentrates (LSCWCs) produced by UF, and to study their physicochemical, microbiological and sensory properties to evaluate the feasibility of the . . .
  

   

  

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