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NIR backscattering and particle size of goat and sheep cheese whey samples after thermal treatment and acidification or fermentation

NIR backscattering and particle size of goat and sheep cheese whey samples after thermal treatment and acidification or fermentation

Tribst, Alline Artigiani Lima; Martins Filho, Cesar Melo
URI: https://doi.org/10.25824/redu/9HCUK5
https://redu.unicamp.br/dataset.xhtml?persistentId=doi:10.25824/redu/9HCUK5

Descrição:

These data refer to characterization of sheep and goat cheese whey pasteurized at different binomials and acidified (pH 5.5-2.5) or fermented (with or without Alcalase). Results includes particle size distribution and NIR-backscattering measured during storage at 4ºC (28 days)

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