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Characterization of biochemical changes during ripening in Argentinean sheep cheeses
(Elsevier Science, 2010-05)
In recent years, there has been an increase in the production of sheep milk in our country, which has been used mainly in cheese-making. This production, however, is not well standardised, as there are neither defined ...
Proteolysis on Reggianito Argentino cheeses manufactured with natural whey cultures and selected strains of Lactobacillus helveticus
(American Dairy Science Association, 2003-12)
Reggianito Argentino cheese is traditionally manufactured with whey starter cultures that provide typical and intense flavor but can cause poor quality standardization. In this study, the influence of natural and selected ...
Evaluation of the melting capacity of Prato cheese obtained by modifications of the traditional manufacturing process
(E D P SciencesLes Ulis CedexaFrança, 2003)
Reggianito Cheese: Hard Cheese Produced in Argentina
(CRC Press - Taylor & Francis Group, 2012)
Argentina has a strong tradition in the production and consumption of dairy products, the annual cheese consumption per capita being similar to several European countries. Reggianito cheese is the most important hard cheese ...
Characterization of free fatty acids profile of Pategras cheese during ripening
(Wiley Blackwell Publishing, Inc, 2009-04)
This work compares the free fatty acids (FFA) profiles of Pategra´s cheeses manufactured on the pilot scale, with and without the addition of probiotics. Total and FFA in milks and cheeses, respectively, were similar, ...
Obtainment of cheese whey proteins hydrolysates by immobilized alcalase
(Karger, 2013-01-01)
Impact of pH on the texture of cultured Cream cheese: firmness and water phase characteristics
(A V A AgrarverlagKemptenAlemanha, 2006)