Physicochemical, Microbiological, and Rheological Characteristics of Fermented Sour Cream (“Suero Costeño”) Produced in Colombia

Physicochemical, Microbiological, and Rheological Characteristics of Fermented Sour Cream (“Suero Costeño”) Produced in Colombia

“<i>Suero costeño</i>”, a type of sour cream, is a traditional dairy product made mainly in the Colombian Caribbean region. In this study, we aim to characterize the physicochemical, microbiological, and rheological properties of <i>suero costeño</i> produced in Córdoba, Colo...

Full description

Saved in:
Bibliographic Details
Main Authors: María Ruiz-Petro, María Torres-Ruiz, Dioyaira Sequeda-Goez, César Ricardo-Polo, Mónica Simanca-Sotelo, Beatriz Álvarez-Badel, Alba Durango-Villadiego, Margarita Arteaga-Márquez, Claudia De Paula, Yenis Pastrana-Puche, Clara Gutiérrez-Castañeda, Ilba Burbano-Caicedo, Amner Muñoz-Acevedo, Rubén Godoy-Gutiérrez, Ricardo Andrade-Pizarro
Format: Article
Language:English
Published: MDPI AG 2025-04-01
Series:Applied Sciences
Subjects:
fermented milk
artisanal product
pseudoplastic fluid
thixotropic
Online Access:https://www.mdpi.com/2076-3417/15/9/4598
Tags: Add Tag
No Tags, Be the first to tag this record!

Internet

https://www.mdpi.com/2076-3417/15/9/4598

Similar Items