Effect of the milk-whey relation on the physicochemical and rheological properties of a fermented milky drink

Se estudió el efecto de la relación leche-lactosuero sobre las propiedades fisicoquímicas (pH, acidez total, sólidos solubles y sinéresis) y reológicas (velocidad de deformación, viscosidad aparente, índice de comportamiento al flujo e índice de consistencia) de una bebida láctea fermentada. Se util...

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Detalles Bibliográficos
Autores principales:	Pacheco V., Mónica María, Porras, Oscar Orlando, Velasco, Edwing, Morales Valencia, Edgar M., Navarro, Alba Sofía del Rosario
Formato:	Articulo
Lenguaje:	Inglés
Publicado:	2017
Materias:	Ingeniería Casein Fermented milk Lactic acid pH Syneresis Viscosity
Acceso en línea:	http://sedici.unlp.edu.ar/handle/10915/98082 https://ri.conicet.gov.ar/11336/63471
Aporte de:	SEDICI (UNLP) de Universidad Nacional de La Plata

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