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Perfiles de lipólisis y características sensoriales de quesos semiduros con bacterias probióticas como fermento adjunto
(2008-03-14)
Probiotic foods contain viable microorganisms, mainly Lactobacillus casei, Lactobacillus acidophilus and several species of Bifidobacterium, which confer a benefit on the health of customers. Even though fermented milks ...
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 ...
Influence on cheese proteolysis and sensory characteristics of non-starter lactobacilli strains with probiotic potential
(Elsevier Science, 2009-10)
Abstract The contribution to cheese proteolysis and sensory profile of four potentially probiotic non-starter lactobacilli strains was assessed in two different models: soft and semi-hard cheeses. All the strains were able ...
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, ...
Multicomponent diffusion during Prato cheese ripening: mathematical modeling using the finite element method.
(Campo Mourao, 2010-10)
The partial replacement of NaCl by KCl is a promising alternative to produce a cheese with lower sodium content since KCl does not change the final quality of the cheese product. In order to assure proper salt proportions, ...
Corn starch-based coating enriched with natamycin as an active compound to control mold contamination on semi-hard cheese during ripening
(Elsevier, 2019-06-19)
The effectiveness of natamycin supported in corn starch-based films to control environmental molds (mainly Penicillium spp) activity that could colonize the surface of semi-hard cheese during ripening, was evaluated. The ...
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 ...
Influencia de la adición de bacterias probióticas sobre el perfil de proteólisis de quesos semiduros
(2007-03-20)
En el presente trabajo, se evaluó la performance del queso Pategrás para ser utilizado como un nuevo alimento probiótico, estudiando la viabilidad de diferentes bacterias probióticas en el queso y su contribución a la ...
Caracterização físico-química de queijo maturado por culturas autóctones
(Universidade Tecnológica Federal do ParanáLondrinaBrasilTecnologia em AlimentosUTFPR, 2017-06-22)
Artisanal cheese is produced according to the historical tradition of the region where it is produced considering milk quality, which defines the types of lactic cultures in the region and the family technology involved ...