Buffalo milk characteristics and by-products

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Título:	Buffalo milk characteristics and by-products
Autor:	Zava, Marco Sansiñena, Marina Julia
Palabras clave:	BUFALO; LECHE DE BUFALA; RAZAS; COMPOSICION QUIMICA; SUBPRODUCTOS; PRODUCCION LECHERA; SUBPRODUCTOS DE LA LECHE
Fecha de publicación:	2017
Editorial:	Bentham Science
Cita:	Zava, MA; Sansiñena M. Buffalo milk characteristics and by-products [en línea]. En: The buffalo (Bubalus bubalis) : production and research / Giorgio A. Presicce (ed.). Bentham Science, 2017. http://dx.doi.org/10.2174/97816810841761170101 Disponible en: https://repositorio.uca.edu.ar/handle/123456789/5480
Resumen:	Abstract: This chapter covers a review of chemical composition and nutrient profile of buffalo milk; several key physical properties (freezing point, surface tension, electric conductivity and thermal stability) are described. Regional manufacturing, utilization and marketing of buffalo milk by-products such as cheese, yogurt, ghee and others are also described and step-by-step flow charts are presented.
URI:	https://repositorio.uca.edu.ar/handle/123456789/5480
ISBN:	978-1-68108-418-3 (impreso) 978-1-68108-417-6 (online)
Disciplina:	CIENCIAS AGRARIAS
Derechos:	Acceso Abierto
Fuente:	Postprint de la colaboración en la obra: The buffalo (Bubalus bubalis) : production and research / Giorgio A. Presicce (ed.). Bentham Science, 2017 ISBN 978-1-68108-418-3 (impreso) ISBN 978-1-68108-417-6 (online)
Aparece en las colecciones:	Artículos