Frozen yogurt from sheep milk
ABSTRACT The aim of this work was to develop frozen yogurt formulations from powdered yogurt of sheep milk, through an experimental design of 2², with a triplicate at the central point. The variables studied were emulsifier/stabilizer (0.50%, 0.75%, and 1.00%) and powder for cream (2.75%, 3.00% and...
| Main Authors: | , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Universidade Federal De Viçosa
|
| Series: | Revista Ceres |
| Subjects: | |
| Online Access: | http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0034-737X2016000500605&lng=en&tlng=en |