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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 ...
Influence of oregano essential oil on traditional Argentinean cheese elaboration: Effect on lactic starter culturesInfluencia del aceite esencial de orégano en la elaboración tradicional de quesos: Efecto sobre el fermento láctico
(Asociación Argentina de Microbiología, 2016-03)
The aim of this work is to study the oregano essential oil (OEO) composition from Northwestern Argentinean regions and to evaluate its effect on the lactic starter cultures. The oregano used, Origanum vulgare var hirtum, ...
Incorporation of probiotic bacteria (Lactobacillus acidophilus and Bifidobacterium ssp.) in Argentinean ovine cheese
(Edp Sciences, 2014-02)
The market of cheeses from ewe’s milk has been growing steadily in Argentina. The nutritional benefits of these products can be enhanced by adding probiotic cultures. In the present study, the survival of a mix of probiotic ...
Native lactic acid bacteria from Argentine: Characterization, technological properties and their contribution on healthy benefits of Argentinean goat cheeses
(Scholars Press, 2016)
In cheesemaking, to increase the intensity of the flavour of cheese, it is becoming increasingly common to inoculate pasteurized milk with selected lactic acid bacteria (LAB) isolated from good quality raw milk. These ...
Nonstarter lactobacilli isolated from soft and semihard Argentinean cheeses: Genetic characterization and resistance to biological barriers
(International Association for Food Protection, 2006-12)
Nonstarter lactic acid bacteria isolated from Argentinean cheeses were identified and characterized by focusing on their resistance to biological barriers, along with other physiological features of potential interest, in ...
Extra-Hard Cheeses
(Wiley, 2017)
This chapter discusses various extra-hard cheeses, such as Parmigiano Reggiano Protected Designation of Origin (PDO), and Sbrinz PDO. Raw cow's milk is used to produce Parmigiano Reggiano PDO. The colour of the cheese is ...
Influence of cheese making technologies on plasmin and coagulant associated proteolysis
(Elsevier Science, 2015-06)
The aim of this work was to study the influence of different cheese-making technologies applied for three varieties of Argentinean cheeses on the action of coagulant enzyme, plasmin-plasminogen system and proteolysis. For ...
Quality preservation of organic cottage cheese using oregano essential oils
(Elsevier, 2015-03)
Organic cottage cheese was flavoured with four different Argentinean oregano essential oils (EOs) (Compacto, Cordobes, Criollo, and Mendocino) and thymol. Chemical indicators of lipid oxidation, oxidation, and changes in ...
Diversity of Streptococcus thermophilus Phages in a Large-Production Cheese Factory in Argentina
(American Dairy Science Association, 2006-12)
Phage infections still represent a serious risk to the dairy industry, in which Streptococcus thermophilus is used in starter cultures for the manufacture of yogurt and cheese. The goal of the present study was to analyze ...
Esterase activities of indigenous lactic acid bacteria from Argentinean goats' milk and cheeses
(Elsevier, 2007-08)
Esterase activities of indigenous lactic acid bacteria isolated from goats' milk and cheese were investigated. All of the strains exhibited esterase activity on α-naphthyl derivative of fatty acids of 2-6 carbon atoms. ...