Mostrando 4 resultados de: 4
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Food Research International(1)
High Pressure Research(1)
Journal of Applied Animal Research(1)
LWT(1)
Changes in organic acids during ripening of cheeses made from raw, pasteurized or high-pressure-treated goats' milk
ArticleAbstract: Organic acids of cheeses made from raw (RA), pasteurized (PA; 72°C, 15s) or pressure-treated (PR; 50Palabras claves:Goat cheese, High-pressure treatment, Organic acidsAutores:Buffa M., Guamis B.V., Jordi Saldo, Trujillo A.J.Fuentes:scopusApplication of high pressure treatment for cheese production
Conference ObjectAbstract: High hydrostatic-pressure treatment offers the food industry a new technology for food preservation.Palabras claves:Applications, Cheese industry, High pressureAutores:Buffa M., Capellas M., Felipe X., Ferragut V., Gervilla R., Guamis B.V., Jordi Saldo, Royo C., Sendra E., Trujillo A.J.Fuentes:scopusEffects of colostrum in milk on the effectiveness of the pasteurization process and cheese milk quality
ArticleAbstract: Colostrum in the milk bulk tank could affect cheese milk and the characteristics of the final producPalabras claves:bacterial count, cheese-making property, Colostrum, pasteurization effectivenessAutores:Byron Herrera Chávez, Davinia Sánchez-Macías, María Inés Falconí, Paola Calero, Trujillo A.J.Fuentes:googlescopusHigh pressure applications in milk treatment for cheese-making and accelerated ripening
ArticleAbstract: Several studies have been carried out in order to evaluate the effect of high hydrostatic pressure oPalabras claves:Cheese, High pressure, Milk, RipeningAutores:Buffa M., Guamis B.V., Jordi Saldo, Sendra E., Trujillo A.J.Fuentes:scopus