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Sensory, Physicochemical and Microbiological Analysis of Fermented Milk Piima

Paula Mattanna Mastella

Fermented milk is a product that positive influences on human health. Different fermented milks are development for to please the palate of the people and increase your life. This work produced a fermented milk Piima type with honey and made physicochemical and microbiological tests demonstrated that the product is can be consumed and, the sensorial analysis demonstrated high acceptability of the consumer. Therefore, product development has a high probability of the market insert.