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Textura instrumental e avaliação sensorial de queijo fresco cremoso simbiótico: implicações da adição de Lactobacillus paracasei e inulina
(Divisão de Biblioteca e Documentação do Conjunto das Químicas da Universidade de São Paulo, 2008)
Avaliou-se o efeito da adição do probiótico Lactobacillus paracasei e da fibra prebiótica inulina sobre o perfil de textura e as características sensoriais de queijo fresco cremoso. Três tratamentos de queijo fresco cremoso ...
Disruption treatments on two strains of Streptococcus thermophilus: Levels of lysis/permeabilisation of the cultures, and influence of treated cultures on the ripening profiles of Cremoso cheese
(Elsevier, 2019-05)
The influence of several disruption treatments on the viability and the release of intracellular enzymes of two strains of Streptococcus thermophilus (St1 and St2) was studied. In addition, the impact of the incorporation ...
Soft Cheeses (with Rennet)
(Wiley, 2018)
This chapter reviews various semi‐hard cheeses, such as Afuega'l Pitu, Anevato Protected Designation of Origin (PDO), Bryndza, Cremoso and Galotyri and explores its type, description and sensory characteristics, method of ...
Effect of the Type of Emulsifying Salt on Microstructure and Rheological Properties of "Requeijao Cremoso" Processed Cheese Spreads
(WILEY-BLACKWELLHOBOKEN, 2012)
The role of different types of emulsifying saltssodium citrate (TSC), sodium hexametaphosphate (SHMP), sodium tripolyphosphate (STPP) and tetrasodium pyrophosphate (TSPP)on microstructure and rheology of requeijao cremoso ...
Elaboração do requeijão cremoso condimentado com carne de sol
(Universidade Federal do Rio Grande do NorteBrasilUFRNEngenharia de AlimentosDepartamento de Engenharia Química, 2022)
Preventing undesired eye formation in soft cheese
(Elsevier, 2021-05)
The ability of the adjunct culture Lacticaseibacillus paracasei 90 (L90) to prevent undesired eye formation by heterofermentative bacteria was assessed in soft cheeses, ripened either in normal conditions or with interruptions ...