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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 ...
The quality of Minas Frescal cheese produced by different technological processes
(Elsevier Sci LtdOxfordInglaterra, 2007)
Swiss‐Type Cheeses (Propionic Acid Cheeses)
(Wiley, 2018)
Allgau Emmental cheese is a well‐known and popular cheese in Germany which is consumed throughout the year. Emmentaler must have good storage qualities, allowing it to reach its optimal maturity without any loss in quality. ...
Characterization of free fatty acids profile of Pategras cheese during ripening
(Wiley Blackwell Publishing, Inc, 2009-04)
This work compares the free fatty acids (FFA) profiles of Pategra´s cheeses manufactured on the pilot scale, with and without the addition of probiotics. Total and FFA in milks and cheeses, respectively, were similar, ...
Effect of octenyl succinylated waxy starch as a fat mimetic on texture, microstructure and physicochemical properties of Minas fresh cheese
(Elsevier B.V., 2014-05-01)
The effect of fat reduction and the addition of octenyl succinylated (OS) waxy maize starch as a fat replacer on the physicochemical properties, texture, and microstructure of Minas fresh cheese was studied. The cheeses ...
EQUILIBRIUM BETWEEN THE PROTEIN MATRIX AND THE SERUM PHASE OF PRATO CHEESE
(Wiley-blackwellMaldenEUA, 2011)
Soft Cheeses (with Rennet)
(Wiley, 2018)
This chapter reviews various semi‐hard cheeses, such as Afuega'l Pitu, Anevato Protected Designation of Origin (PDO), Bryndza, Cremoso and Galotyri and explores its type, description and sensory characteristics, method of ...
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 ...