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Edible coatings on Gouda cheese as a barrier against external contamination during ripening
(Elsevier Science, 2019-10)
Cheese surfaces can be colonized by undesirable microorganisms during the different processing stages, with ripening being the most affected. Consumers demand have increased the interest in using natural antimicrobials ...
Multivariate Analysis of the Organic Acid Content of Gouda type Cheese during Ripening
(Academic Press Inc Elsevier Science, 2000-12)
Gouda cheeses from a local plant were subjected to different ripening conditions and analyzed. The effects of ripening temperature, type of packaging film and storage period before packaging on the organic acids content ...
Electrophoretic patterns of ripened Brazilian cheeses
(A V A AgrarverlagKemptenAlemanha, 2005)
Preparación de queso gouda
(Servicio Nacional de Aprendizaje (SENA)Centro Agropecuario de la Sabana, 2020)
Use of artichoke (Cynara scolymus) flower extract as a substitute for bovine rennet in the manufacture of Gouda-type cheese: Characterization of aspartic proteases
(Elsevier, 2014-09)
Artichoke (Cynara scolymus L.) flower extract was assayed with the aim of replacing animal rennet in the manufacture of Gouda-type cheeses from bovine milk. Floral extract coagulated milk within a suitable time for use on ...
CONTROL DEL DESARROLLO DE BACTERIAS ACIDO BUTIRICAS EN QUESO TIPO GOUDA EMPLEANDO DIFERENTES CONCENTRACIONES DE NITRATO Y TEMPERATURAS DE MADURACION
(Facultad de Ciencias Agrarias. Universidad Austral de Chile, 2005)
THE FREE AMINO-ACID CONTENT AND NATURE IN GOUDA-CHEESE, DURING ITS CURING STAGES .2.
(Chiriotti EditoriPineroloItália, 1982)
Caracterización del perfil de ácidos grasos en quesos gouda, chanco y mantecoso comercializados en la provincia de Santiago
(UNIVERSIDAD DE CHILE, 2017)
En Chile los quesos Gouda, Chanco y Mantecoso son los de mayor importancia económica. Existe poca información sobre el perfil de AG en los quesos producidos en la provincia de Santiago, así como tampoco hay conocimiento ...