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Low-fat cheeses technologyTecnología de los quesos bajos en grasa
(Universidad Nacional Mayor de San Marcos, Facultad de Medicina Veterinaria, 2020)
Starch as a potential fat replacer for application in cheese: Behaviour of different starches in casein/starch mixtures and in the casein matrix
(2019-02-01)
The behaviour of different types of native starch (regular, waxy, and high-amylose maize starch) and modified starch (acetylated/adipate maize starch with regular basis and hydroxypropylated/phosphate maize starch with ...
Soft cheese-like product development enriched with soy protein concentrates
(Elsevier Science, 2014-01)
The objective of this work was to develop spreadable cheese-like product from skimmed cow's milk, supplemented with soybean proteins. The proteins were concentrated by ultrafiltration, and then freeze-dried. The cheese-like ...
Microbial and sensory changes throughout the ripening of Prato cheese made from milk with different levels of somatic cells
(AMER DAIRY SCIENCE ASSOC, 2008)
The objective of this research was to evaluate the effects of 2 levels of raw milk somatic cell count (SCC) on the composition of Prato cheese and on the microbiological and sensory changes of Prato cheese throughout ...
Production of low-fat chanco cheese using homogenized milk and adjunct lactic culture
(SOCIETY OF DAIRY TECHNOLOGY, 2006)
Efeito de substitutos de gordura na qualidade de queijo Prato com reduzido teor de gordura
(Universidade Estadual Paulista (Unesp), 2011-04-26)
O queijo Prato é caracterizado como gordo e de média umidade, sendo o segundo mais consumido no país. Contudo, a associação da ingestão de gorduras com o desenvolvimento de doenças coronarianas e carcinogênicas tem incentivado ...