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Stability of neutral and fermented sheep/ goat whey: screening of stabilizers

Stability of neutral and fermented sheep/ goat whey: screening of stabilizers

Tribst, Alline Artigiani Lima
URI: https://doi.org/10.25824/redu/FSJJ0L
https://redu.unicamp.br/dataset.xhtml?persistentId=doi:10.25824/redu/FSJJ0L

Descrição:

These data refer to the measurement of pH, absorbance at 600 nm and % sedimentation of samples produced with goat/ sheep cheese and ricota whey added with different stabilizers (measures were carried out after 7 days of samples atorage at 7º C)

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