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Characterisation and technological aspects of yeasts isolated from raw milk and different types of cheeses produced in Argentina
(Dairy Industry Assoc Australia, 2006-02)
A total of 116 yeast strains were isolated from raw milks, whey of different cheeses manufactures and soft and hard argentinian cheeses. The different types of cheeses were sampled for yeasts isolation during all processing, ...
Relationship between mozzarella yield and milk composition, processing factors, and recovery of whey constituents
(Elsevier B.V., 2017-06-01)
Our aim was to identify the relationship between mozzarella cheese yield and buffalo milk composition, processing factors, and recovery of whey constituents. A production of 30 batches of mozzarella cheese at a dairy ...
Effect of the addition of phytosterols and tocopherols on Streptococcus thermophilus robustness during industrial manufacture and ripening of a functional cheese as evaluated by qPCR and RT-qPCR
(Elsevier Science, 2016-06)
The quality of functional food products designed for the prevention of degenerative diseases can be affected by the incorporation of bioactive compounds. In many types of cheese, the performance of starter microorganisms ...
Incorporación de nisina encapsulada en alginato de calcio y lactosuero en un queso campesino
(Universidad de La Salle. Facultad de Ingeniería. Ingeniería de Alimentos, 2016)