Determination of the total solids of fermented milk, UHT milk, and milk cream: evaluation of an simplified methodology
The milk and dairy products dry extract is a fraction of extreme importance on the quality and nutritional indicative of these meal. In the case of milk, nutritional value and the ability to produce derivatives like cheese, yoghurt and butter are inherent of the dry fraction. The aim of this researc...
| Main Authors: | , , |
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| Format: | Article |
| Language: | Portuguese |
| Published: |
Universidade Federal de Santa Catarina
2016-12-01
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| Series: | Extensio: Revista Eletrônica de Extensão |
| Subjects: | |
| Online Access: | https://periodicos.ufsc.br/index.php/extensio/article/view/44648 |