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The incorporation of alpha-tocopherol and functional doses of phytosterol esters during cheesemaking does not affect DNA or mRNA dynamics of Streptococcus thermophilus and Lactococcus lactis throughout and after the end of ripening
(2017-10)
Tocopherols and phytosterols are lipid-soluble molecules which have been widely used in the food industry. Nevertheless, the influence of these compounds on the performance of starter lactic acid bacteria (SLAB) in fermented ...
Queso caprino artesanal : camino hacia la inocuidad
(2017-11-29)
La seguridad alimentaria se da cuando todas las personas
tienen acceso físico, social y económico permanente a
alimentos seguros, nutritivos y en cantidad suficiente para
satisfacer sus requerimientos nutricionales y ...
Short communication: A new minicurd model system for hard cooked cheeses
(American Dairy Science Association, 2015-06)
The aim of this study was to propose and validate a new minicurd model of young hard cheese. Curd particles and whey obtained from conventional cheese making of Reggianito Argentino were separated and frozen. Then, both ...
Aplicação de quitosana para controle microbiológico em queijo colonial artesanal
(Universidade Tecnológica Federal do ParanáFrancisco BeltraoBrasilEngenharia de AlimentosUTFPR, 2021-08-17)
The production of artesanal Colonial cheese has great social and cultural influence in the southern region of Brazil. However, the use of raw milk and deficiencies in Good Manufacturing Practices can contribute to the ...
Caracterização sócio-econômica de queijarias familiares no Sudoeste do Paraná
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilDepartamento Acadêmico de Ciências AgráriasAgronomiaUTFPR, 2015-11-25)
The need to generate income in small spaces territorial challenges farmers around the world, and the small family agricultural industry may be one of the solutions for rural development in Brazil. This research aimed to ...
Rennet activity and proteolysis in Reggianito Argentino hard cooked cheese
(Dairy Industry Assoc Australia, 2004-10)
It is generally believed that enzymes in rennet are largely denatured by cooking during the manufacture of hard cheese. However, typical products of rennet action on αs1-casein have been detected in these varieties. The ...
Proteolysis in Mozzarella Cheeses Manufactured by Different Industrial Processes
(American Dairy Science Association, 2007-12)
The objective of the present study was to investigate the influence of stretching temperature, fat content,and time of brining on proteolysis during ripening of Mozzarella cheeses. Seventeen cheese-making experiments ...
The Michael Porter Diamond approach. Level of international competitiveness of the Mennonite cheesemaking industry in Cuauhtémoc, Chihuahua, Mexico
(Universidad del Pacífico. Facultad de Ciencias EmpresarialesPE, 2022)
Faced with globalization and its impacts on the promotion of trade, local consumers gained access to international brands and entrepreneurs were able to offer their goods and services in other climes, translating into an ...
Desenvolvimento e caracterização do queijo Santo Giorno, típico do sudoeste do Paraná, produzido com leite cru e fermento endógeno
(Universidade Tecnológica Federal do ParanáPato BrancoBrasilPrograma de Pós-Graduação em Tecnologia de Processos Químicos e BioquímicosUTFPR, 2016-02-29)
Two cheese formulations made from raw milk and endogenous yeasts with 30, 60 and 180 days of maturation in two dairy Paraná Southwest were studied to evaluate their quality through physical, physical-chemical, microbiological ...