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Caracterización de la agroindustria láctea en Turrialba, Costa RicaCharacterization of the dairy industry in Turrialba, Costa Rica
(Universidad de Costa Rica, 2004)
Durante el periodo diciembre 2001 a abril 2002, se caracterizó un eslabón básico de la cadena agroproductiva de la leche en Turrialba. La fase agroindustrial se compone de 14 pequeñas plantas de producción agrupadas dentro ...
Bacteriophages and dairy fermentations
(Landes Bioscience, 2014-10)
This review highlights the main strategies available to control phage infection during large-scale milk fermentation by lactic acid bacteria. The topics that are emphasized include the factors influencing bacterial activities, ...
Institutional changes and restructuring in the Brazilian dairy industry (1990-2000)Mudanças institucionais e reestruturação na indústria brasileira de laticínios (1990-2000)
(Universidade Federal de Santa Maria, 2006)
Programa de autocontrole em um laticínio da cidade de Nova Cantu-PR
(Universidade Tecnológica Federal do ParanáCampo Mourao, 2014-03-06)
The food processing industry is concern about food quality and safety, and for this purpose several tools have been adopted to prevent possible failures and contamination during manufacturing. One of the legal requirements ...
Fatores que afetam o uso de medição de desempenho em indústrias de laticínios: um estudo multicasos
(Universidade Federal de São CarlosBRUFSCarPrograma de Pós-Graduação em Engenharia de Produção - PPGEP-So, 2013-01-21)
In contemporary marketing structure notices the growing quest for competitive advantage of organizations. In this context, we highlight the performance management that can assist in the search for competitiveness and dairy ...
Buffalo milk composition, processing factors, whey constituents recovery and yield in manufacturing Mozzarella cheese
(2018-04-01)
Mozzarella cheese is typically from Italy and consumed in the whole world. The aim of this study was to characterize the manufacture of Mozzarella produced similarly to Italian in a Brazilian dairy industry regarding the ...
The functional and organoleptic characterization of a dairy-free dessert containing a novel probiotic food ingredient
(Royal Society of Chemistry, 2018-11)
New eating habits and diversification of tastes of consumers have led to the scientific community and the food industry to expand the range of probiotic foods and novel probiotic ingredients. Scant information is available ...
Viabilidad económica financiera para la producción y comercialización de queso para la microempresa Quesos Luna, ubicada en San Luis de Upala, Alajuela
(Universidad Nacional, Costa Rica, 2020-07)
Determina la viabilidad económica financiera para la producción y comercialización de queso para la microempresa Quesos Luna, ubicada en San Luis de Upala, Alajuela.
La metodología utilizada es de tipo exploratoria, ...