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Ultrasonic assessment of fresh cheese composition
(Elsevier B.V., 2011-03-01)
Fresh cheese composition was assessed by measuring ultrasonic velocity in cheese and cheese blends at different temperatures Twenty types of commercial fresh cheeses with fat contents ranging from 0 2% to 17 6% w b were ...
Ultrasonic assessment of fresh cheese composition
(Elsevier B.V., 2011-03-01)
Fresh cheese composition was assessed by measuring ultrasonic velocity in cheese and cheese blends at different temperatures Twenty types of commercial fresh cheeses with fat contents ranging from 0 2% to 17 6% w b were ...
Mini soft cheese as a simple model for biochemical studies on cheese-making and ripening
(Elsevier Science, 2007-08)
A new miniature cheese model obtained under controlled microbiological conditions was proposed, characterized and tested for reproducibility. Optimal heat treatment of cheesemilk was defined, as well as maximal ripening ...
Viability and contribution to proteolysis of an adjunct culture of Lactobacillus plantarum in two model cheese systems: Cheddar cheese-type and soft-cheese type
(Wiley Blackwell Publishing, Inc, 2008-02)
Aims: The influence of the cheese-making process, ripening conditions and primary starter on the viability and proteolytic activity of an adjunct culture of Lactobacillus plantarum I91 was assessed in two miniature cheese ...
Differentiation of sheep milk and cheese based on quality and composition
(Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal, 2009)
Evaluation of the melting capacity of Prato cheese obtained by modifications of the traditional manufacturing process
(E D P SciencesLes Ulis CedexaFrança, 2003)
Cheese milk low homogenization enhanced early lipolysis and volatiles compounds production in hard cooked cheeses
(Elsevier Science, 2017-06)
Homogenization applied to cheese milk has shown to increase lipolysis but its use is not spread as it can induce detrimental effects. The aim of this work was to assess the effect of low-pressure homogenization of the cream ...
Fatty acid composition and conjugated linoleic acid content of cow and goat cheeses from northwest Argentina
(Wiley Blackwell Publishing, Inc, 2009-06)
In this study, we evaluated chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of cow and goat cheeses from Northwest Argentina. Similar chemical and fatty acid composition were ...
Ultrasonic assessment of fresh cheese composition
(Elsevier B.V., 2014)