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Influence of the different times milk clotting in production artisanal Minas Frescal cheese
(Emerald Group Publishing Ltd, 2019-07-22)
Purpose The purpose of this study is to evaluate the yield, physico-chemical and microbiological parameters during the shelf life of the Minas Frescal cheese hand-manufactured by family farms. Design/methodology/approach ...
Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño)
(Universidad Nacional de Colombia, 2016-07-01)
Processed products are made from mixes of fresh and ripened cheeses; the use of cheeses with a short shelf-life in the development of processed cheeses is an alternative for the dairy industry. A processed cheese spread ...
Active packaging to prolong the shelf life of mozzarella cheese
(Sao Paulo: ABEN, 2011, 2014)
Growth Potential Of Listeria Monocytogenes In Probiotic Cottage Cheese Formulations With Reduced Sodium Content
(ELSEVIER SCIENCE BVAMSTERDAM, 2016)
Growth Potential Of Listeria Monocytogenes In Probiotic Cottage Cheese Formulations With Reduced Sodium Content
(Elsevier Science BVAmsterdam, 2016)
Cheese rheology and texture
(Research Signpost, 2007)
Texture of foods were all the rheological and structural attributes of the product perceptible by means of mechanical, tactile, and, where appropriate, visual and auditory receptors. The textural attributes of cheese is ...
Empleo de parámetros fisicoquímicos, sensoriales y de textura para la determinación del periodo de aptitud de queso tipo sándwich
(2015-12-11)
Dentro de los quesos de mediana humedad, denominados de pasta semidura y tipificados en el Código Alimentario Argentino, se encuentran los comúnmente llamados quesos “Barra”. Estos tienen una pasta cerrada y elástica, sabor ...
Multivariate accelerated shelf-life testing: a novel approach for determining the shelf-life of foods
(John Wiley & Sons LtdChichesterInglaterra, 2006)
Processed Cheese Contamination By Spore-forming Bacteria: A Review Of Sources, Routes, Fate During Processing And Control
(Elsevier Science LondonLondon, 2016)