Now showing items 1-10 of 1540
Free amino acid profiles during ripening of Port Salut Argentino cheese after frozen storage
(Wiley Blackwell Publishing, Inc, 2002-12)
Free amino acid profiles of Port Salut Argentino cheeses at different storage conditions (ripening with and without previous frozen storage), ripening times (1, 6, 13, 27, and 56 d), and cheese zones (central and external) ...
Texture of Chanco cheese: Projection of a sensory map based on multivariate analysis
(Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal, 2010)
Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses
(Elsevier Science, 2017-06)
Homogenization applied to cheese milk has shown to increase lipolysis but its use is not spread as it can induce detrimental effects. The aim of this work was to assess the effect of low-pressure homogenization of the cream ...
Characterization of fresh cheese with addition of probiotics and prebiotics
Sensorial and microbiological characteristics of a Brazilian fresh cheese samples with Bifidobacterium animalis subps. lactis as well as samples with this probiotic and polydextrose, a prebiotic ingredient, were evaluated. ...
Transference of lutein during cheese making, color stability, and sensory acceptance of Prato cheese
(Soc Brasileira Ciencia Tecnologia AlimentosCampinasBrasil, 2013)
Cheese. What is its contribution to the sodium intake of Brazilians?
(Academic Press Ltd- Elsevier Science LtdLondonInglaterra, 2013)
Evaluation of the melting capacity of Prato cheese obtained by modifications of the traditional manufacturing process
(E D P SciencesLes Ulis CedexaFrança, 2003)