Repository logo
 
Publication

Goat and sheep milk as raw material for yogurt

2019Book part Open access
Simple item page
dc.contributor.authorMonteiro, António
dc.contributor.authorLoureiro, Soraia
dc.contributor.authorMatos, Susana
dc.contributor.authorCorreia, Paula
dc.date.accessioned2022-01-18T15:31:50Z
dc.date.available2022-01-18T15:31:50Z
dc.date.issued2019
dc.description.abstractYogurts are prepared by bacterial fermentation of milk using bacterial cultures composed of a mixture of Streptococcus ssp. thermophilus and Lactobacillus delbrueckii ssp. bulgaricus. In the regions where small ruminants are important to the economy, the development of new products may and the diversification of the offer might represent good strategies to attract new consumers since it allows producers to go beyond the usual cheesemaking. Those were the reasons that led to the production of a yogurt that would include different proportions of sheep and goats milk, a final product with the right physicochemical quality properties and sensory attributes. The addition of sheep milk is meant to attract more and more potential consumers and to additionally improve the nutritional value of the product, mainly with respect to the amount of fatty acid and mineral contents. Consumers tend to prefer yogurts made of cow milk, but this work shows that people enjoy and accept yogurts produced with goat and sheep milk as well. Therefore, it seems evident that the milk produced by these small ruminants can be an alternative and has the potential to become a good food product.pt_PT
dc.description.versioninfo:eu-repo/semantics/publishedVersionpt_PT
dc.identifier.citationMonteiro, A.; Loureiro, S.; Matos, S. and Correia, P. (March, 2019). Goat and Sheep Milk as Raw Material for Yogurt, In Khalid Javed (Edit.), Milk Production, Processing and Marketing (pp. 1-15). London: IntechOpen. DOI: 10.5772/intechopen.85084. Available from: https://www.intechopen.com/chapters/66091pt_PT
dc.identifier.doi10.5772/intechopen.85084pt_PT
dc.identifier.urihttp://hdl.handle.net/10400.19/7007
dc.language.isoengpt_PT
dc.peerreviewedyespt_PT
dc.publisherIntechopenpt_PT
dc.relation.publisherversionhttps://www.intechopen.com/chapters/66091pt_PT
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/pt_PT
dc.subjectSheeppt_PT
dc.subjectGoatpt_PT
dc.subjectMilkpt_PT
dc.subjectYogurtpt_PT
dc.subjectPhysicochemical propertiespt_PT
dc.subjectSensory analysispt_PT
dc.titleGoat and sheep milk as raw material for yogurtpt_PT
dc.typebook part
dspace.entity.typePublication
oaire.citation.titleMilk Production, Processing and Marketingpt_PT
person.familyNameMonteiro
person.familyNameCorreia
person.givenNameAntónio
person.givenNamePaula
person.identifier.ciencia-id761A-C658-3BAC
person.identifier.ciencia-id7915-FB81-4520
person.identifier.orcid0000-0002-2322-3624
person.identifier.orcid0000-0002-2023-4475
person.identifier.ridW-4256-2017
person.identifier.scopus-author-id7102146080
person.identifier.scopus-author-id24597116100
rcaap.rightsopenAccesspt_PT
rcaap.typebookPartpt_PT
relation.isAuthorOfPublication5cea19eb-c964-450a-b3e4-a3b0c2b8d8f7
relation.isAuthorOfPublication9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0
relation.isAuthorOfPublication.latestForDiscovery9395b4b0-ffd1-4f2d-a99c-4bb5cac701c0

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
66091.pdf
Size:
546.27 KB
Format:
Adobe Portable Document Format
Download

Collections

ESAV - DZERV - Capítulo em obra internacional, como autor