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Exogenous enzymes in dairy technology: acidic proteases from processing discards of shrimp Pleoticus muelleri and their use as milk-clotting enzymes for cheese manufacture
(Wiley Blackwell Publishing, Inc, 2017-02-18)
Argentina is the seventh largest world producer of cheese. Owing to the profitability of this industry, more than a thousand of dairy companies and farms exclusively produce cheeses, and, thus, this activity utilises 42% ...
Parâmetros de qualidade do queijo colonial: percepção do consumidor & relação de consumo
(Universidade Federal de Santa MariaBrasilCiência e Tecnologia dos AlimentosUFSMPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosCentro de Ciências Rurais, 2021-04-12)
Cheese is a product that has a high nutritional value and is widely produced in southern
Brazil. Colonial Cheese is a type of cheese made mainly in family farms in an artisanal way
so as to add value to its raw material. ...
Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses
(Cambridge University Press, 2015-08)
In this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin activities of a cooked cheese, Reggianito, in the interest of ...
Use of cheese whey for biomass production and spray drying of probiotic lactobacilli
(Cambridge University Press, 2014-06)
The double use of cheese whey (culture medium and thermoprotectant for spray drying of lactobacilli) was explored in this study for adding value to this wastewater. In-house formulated broth (similar to MRS) and dairy ...
Produzir para viver ou viver para produzir: conflitos vividos pelos produtores familiares e as estratégias de resistência no território do queijo Canastra
(Universidade Federal de Santa MariaBrasilGeografiaUFSMPrograma de Pós-Graduação em Geografia e GeociênciasCentro de Ciências Naturais e Exatas, 2017-03-13)
The central theme of this research is the process of cheese production and commercialization in the Canastra Microregion, in the State of Minas Gerais. We broach the problems faced by the producers of Minas Artisanal Cheese, ...
Propuesta de desarrollo de diferentes sabores de queso de cabra
(Universidad de Cuenca, 2015-11-11)
This research work has the objective to propose the development of different varieties of goat cheese, applying the techniques of smoked cheese, the use of flavoring species and ripened cheese, using as a base the goat ...
Effect of natural antimicrobials on in vitro Escherichia Coli in Minas Frescal cheese
(Emerald Group Publishing Ltd, 2019-08-12)
Purpose The growing consumer demand for microbiologically safe and quality products with sensory properties similar to those of natural products has spurred the search for natural flavourings with an antimicrobial effect ...
Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk
(Sociedade Brasileira de Ciencia e Tecnologia de Alimentos, SBCTA, 2017-05)
The aim of this study was a contribution to standardazation the process of making mozzarella cheese from goat milk by draining at different pH values: 5.0 (MC50), 5.3 (MC53) and 5.6 (MC56), so as to obtain a product with ...