Microbiology, physicochemical and structural data of goat and sheep cheese whey samples added with sugar and pectin
收藏REDU2023-01-01 更新2026-05-11 收录
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https://redu.unicamp.br/citation?persistentId=doi:10.25824/redu/8ZOSGR
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资源简介：
These data refers to characterization of sheep and goat cheese whey added with sugar and pectin and subjected to direct acidification (pH 4.5 and 3.5) or fermentation (with or without protease). Results includes lactic acid bacteria count, pH, acidity, particle size distribution and NIR-backscattering measured during storage at 4ºC (28 days)
创建时间：
2023-01-01
