2022
DOI: 10.33448/rsd-v11i16.37531
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Development of yogurts with mixture of sheep and bovine milk: effect on chemical physical characteristics, protein profile and antioxidant activity

Abstract: Yogurt is one of the most popular fermented dairy products and an excellent medium for new ingredients/food source. This study sought to evaluate and characterize bovine milk (BM) and sheep milk (SM) and yogurt made from bovine (BM) and sheep (SM) milk, and BM:SM mixture with the respective 100:0 fractions: 75:25, 50:50, 25:75 and 0:100, and evaluate their influence on physicochemical parameters, antioxidant, protein profile, microstructure and color analysis for yogurts. Yogurts with higher levels of acidity,… Show more

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