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Evaluation of autochthonous cultures to improve the cheese flavor: A case study in hard cheese model
(Sage Publications Ltd, 2020-03)
The characterization of autochthonous cultures based on their contribution to cheese flavor is an additional selection criterion for their use in cheese making. The objective of the present work was to assess the ability ...
Hygienic-sanitary quality of fresh Minas cheese: a review
(Univ Federal Ceara, Centro Ciencias Agrarias, 2020-07-01)
Fresh Minas cheese is na originally Brazilian product widely consumed by the population, which manufacture is, generally, of small scale and with little technology. The hygienic sanitary condition of production is the first ...
Queijo artesanal Porungo: melhorias na produção e qualidade microbiológica
(Universidade Federal de São CarlosUFSCarCâmpus Lagoa do SinoEngenharia de Alimentos - EAl-LS, 2021-05-11)
Porungo cheese is a product traditionally present in the southwest region of São Paulo with its own characteristics of mozzarella cheese. During the manufacture of Porungo cheese, a microbiota naturally present in milk, ...
Cheese Breads With Cassava Sour Starch: Quality And Staling Analyses Of A Gluten-Free Alternative Product
(Nova Science Publishers, 2015)
In recent years, production of gluten-free (GF) bakery products from various nonwheat flours or starches, including cassava starch, has led to extensive studies to determine their possible use in breadmaking. GF cheese ...
Efeito da adição de amido de milho ceroso em queijo Minas frescal com teor reduzido de gordura
(Universidade Estadual Paulista (Unesp), 2013-03-15)
O queijo Minas frescal é um queijo tipicamente brasileiro, branco, macio e fresco e que possui ampla aceitação no mercado nacional. A redução do teor de gordura no queijo Minas frescal afeta, principalmente, o sabor, a ...
Efeito da adição de amido de milho ceroso em queijo Minas frescal com teor reduzido de gordura
(Universidade Estadual Paulista (Unesp), 2013-03-15)
O queijo Minas frescal é um queijo tipicamente brasileiro, branco, macio e fresco e que possui ampla aceitação no mercado nacional. A redução do teor de gordura no queijo Minas frescal afeta, principalmente, o sabor, a ...
Antioxidant effect of dehydrated rosemary leaves in ripened semi-hard cheese: A study using coupled TG-DSC-FTIR (EGA)
(Elsevier B.V., 2015-10-01)
The Evolved Gas Analysis (EGA) is a group of techniques (in this case coupled TG-DSC and FTIR) that can provide information regarding mass changes, exothermal and endothermal events, as well as gaseous products that are ...
Esterase activities and biochemical properties of lactic acid bacteria isolated from goat´s milk cheese in Argentina
(David Publishing, 2014-09)
Twenty-two lactic acid bacteria (LAB) strains isolated from Argentinean goat dairy products were evaluated for its biochemical properties and esterase activities relevant to flavor development. Streptococcus thermophiles ...
A new milk-clotting enzyme produced by Bacillus sp. P45 applied in cream cheese development
(Elsevier Science, 2016-03)
The growing demand for natural coagulants led to an increased necessity for rennet substitutes, promoting a search for new sources of proteases with coagulant properties. The aim of this study was to investigate the ...