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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 ...
Impact of pH on the texture of cultured Cream cheese: firmness and water phase characteristics
(A V A AgrarverlagKemptenAlemanha, 2006)
Microstructure, texture, colour and sensory evaluation of a spreadable processed cheese analogue made with vegetable fat
(Elsevier Science BvAmsterdamHolanda, 2010)
Application of an enzymatic extract from Aspergillus niger as coagulant for cheddar cheese manufacture
(Instituto de Tecnologia do Paraná, 2019-07)
Q2 según Scopus a la fecha de publicaciónThe coagulation of milk by a serin protease from Aspergillus niger NRRL3 was studied by rheology. Cheddar-type cheese was manufactured using 3.5% (v/v) of fungal enzymatic extract ...
Cheese. What is its contribution to the sodium intake of Brazilians?
(Academic Press Ltd- Elsevier Science LtdLondonInglaterra, 2013)
Evaluation of the melting capacity of Prato cheese obtained by modifications of the traditional manufacturing process
(E D P SciencesLes Ulis CedexaFrança, 2003)
Electrophoretic patterns of ripened Brazilian cheeses
(A V A AgrarverlagKemptenAlemanha, 2005)
Cream cheese as a symbiotic food carrier using Bifidobacterium animalis Bb-12 and Lactobacillus acidophilus La-5 and inulin
(Wiley-blackwellHobokenEUA, 2013)