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Data · dataset · 2023

Microbiology, physicochemical and structural data of goat and sheep cheese whey samples added with sugar and pectin

Listed in REDU - Unicamp Institutional Research Data Repository

These data refers to characterization of sheep and goat cheese whey added with sugar and pectin and subjected to direct acidification (pH 4.5 and 3.5) or fermentation (with or without protease).

Description

Results includes lactic acid bacteria count, pH, acidity, particle size distribution and NIR-backscattering measured during storage at 4ºC (28 days)

Links

Where it is published

Catalogue records · 1

Topics

Stated by source
Agricultural Sciences
From keywords
Life Sciences
Inferred from text
Crop and pasture production 72%
Provenance · 1 source records, 9 field assertions
SourceKeyLast seenRaw
REDU - Unicamp Institutional Research Data Repositorydoi:10.25824/redu/8ZOSGR12 d agoJSON v1
FieldAssertionExtractorEvidence
concepts[field].anzsrc:group:3004enrichment · redu unicamp brtaxonomy-embedding@1.1.0title+keywords+description (72%)
concepts[field].dataverse_subject:agricultural-sciencessource · redu unicamp brconnector:redu_unicamp_br@1.0.0/subjects
concepts[field].local:field:life-sciencesmapping · redu unicamp brconnector:redu_unicamp_br@1.0.0/subjects
created_datesource · redu unicamp brconnector:redu_unicamp_br@1.0.0
descriptionsource · redu unicamp brconnector:redu_unicamp_br@1.0.0/description
publication_datesource · redu unicamp brconnector:redu_unicamp_br@1.0.0
titlesource · redu unicamp brconnector:redu_unicamp_br@1.0.0/name
updated_datesource · redu unicamp brconnector:redu_unicamp_br@1.0.0
version_labelsource · redu unicamp brconnector:redu_unicamp_br@1.0.0