Using stirring and homogenization to improve the fermentation profile and physicochemical characteristics of set yogurt from fresh, refrigerated and frozen/thawed sheep milk

Publication date: Available online 25 May 2020Source: LWTAuthor(s): Alline Artigiani Lima Tribst, Luiza Toledo Piza Falcade, Nathália Silva Carvalho, Bruno Ricardo de Castro Leite Junior, Miguel Meirelles de Oliveira

Source: LWT Food Science and Technology - May 27, 2020 Category: Food Science Source Type: research