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Cheeses from Argentina
(John Wiley & Sons Limited, 2018)
The dairy industry in Argentina is highly developed and is one of the most modern of Latin America. It is concentrated in the central and east-central parts of the country, in Córdoba, Santa Fe, and Buenos Aires ...
Effect of brine concentration on the ripening of an Argentinean sheep`s milk cheese
(Elsevier Science, 2015-09)
In the present work, it was studied the influence of brine concentration on the ripening of an Argentinean sheep cheese. The aim was to establish the conditions of the salting process for it to lead to a product with good ...
Composition and volatile profiles of commercial Argentinean blue cheeses
(John Wiley & Sons Ltd, 2011)
Manufacturing characteristics and shelf life of Quesillo, an Argentinean traditional cheese
(Elsevier, 2007-06)
Quesillo is a pasta filata cheese variety typical of the Argentine Northwest. Some features of this cheese are reviewed: gross composition, manufacturing technology and shelf life microbiological composition. Gross composition ...
Characterisation of proteolysis profile of Argentinean sheep cheeses made by two different production methods
(John Wiley & Sons Ltd, 2010-01)
BACKGROUND: In this work the proteolysis profiles of Argentinean sheep cheeses made by two different production methods were studied in order to develop products with typical and defined features. Cheeses with a starter ...
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 ...
Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat’s milk cheeses
(John Wiley & Sons Ltd, 2013-08-30)
Background
Argentinean semi-hard goat's cheeses manufactured with and without the addition of autochthonous adjunct cultures of Lactobacillus plantarum ETC17, Lactobacillus rhamnosus ETC14 and Enterococcus faecium ETC3 ...
Acceleration of cheese ripening at elevated temperature. An estimation of the optimal ripening time of a traditional Argentinean hard cheese
(Elsevier, 2010-03)
The effect of elevated ripening temperature on physicochemical, biochemical and sensory characteristics in Reggianito Argentino cheese was evaluated to determine the optimal time for cheese ripening at 18 °C that ensures ...
Chemical composition and microbial evaluation of Argentinean Corrientes cheese
(Wiley Blackwell Publishing, Inc, 2008-08)
The chemical and microbial composition of an artisanal cheese made from raw cow's milk produced and consumed in the province of Corrientes (north-eastern Argentina) was evaluated using standard methods. Corrientes cheese ...
Influence of autochthonous cultures on fatty acid composition, esterase activity and sensory profile of argentinean goat cheeses
(Elsevier, 2015-02-12)
In the present work conjugated fatty acid content, atherogenicity index, esterase activity and sensory analysis of semi-hard goat cheeses manufactured with autochthonous starter and adjunct or commercial cultures were ...