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Fermentation (traditional and US-assisted), of sheep and goat cheese whey added by protease

Fermentation (traditional and US-assisted), of sheep and goat cheese whey added by protease

Tribst, Alline Artigiani Lima; Leite Júnior, Bruno Ricardo de Castro; Santos, Fábio Ribeiro dos
URI: https://doi.org/10.25824/redu/RBIQSW
https://redu.unicamp.br/dataset.xhtml?persistentId=doi:10.25824/redu/RBIQSW

Descrição:

Data cover pH decline during SCW and GCW fermentation (using traditional and US-assisted process, added or not with protease) and the characteristics of the samples (pH, lactic acid bacteria counts, and physical destabilization) during storage at 7ºC/ 28 days.

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