| Título: | Yield and texture of Queso Fresco made from milk processed by high pressure homogenization |
| Autores: | ESCOBAR, DANIELA, Autor ; CLARK, STEPHANIE, Autor ; REPISO, LUIS, Autor ; HARTE, FEDERICO, Autor ; GANESAN, VYKUNDESHWARI, Autor |
| Tipo de documento: | documento electrónico |
| Editorial: | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU), 2009 |
| ISBN/ISSN/DL: | 47800 |
| Dimensiones: | 1 p. |
| Nota general: | Presentado en: IFT Annual Meeting and Food Expo (2009 junio 6-9 : Anaheim-Estados Unidos). Daniela Escobar, Luis Repiso. Gerencia de Proyectos Alimentarios. Investigación, Desarrollo e Innovación, Laboratorio Tecnológico del Uruguay (LATU). Stephanie Clark. Washington State University |
| Langues: | Inglés |
| Clasificación: | |
| Resumen: | Queso Fresco is a Hispanic-style cheese with widespread acceptance among US consumers. Queso fresco is a white, soft, and crumbly cheese that was originally manufactured using whole raw milk. However, food safety concerns and current US regulations prohibit the commercialization of queso fresco manufactured with raw milk. Nonthermal processing technologies able to inactivate potential pathogens in milk but keeping proteins and other constituents in their native state, are of interest for the processing of dairy products traditionally made from raw ingredients, such as queso fresco. The objective of this work was to determine yield, composition, and textural properties of queso fresco made from raw and pasteurized milks processed by high pressure homogenization (HPH). Raw and pasteurized (65oC |
| Creative Commons : | CC BY-NC-ND |
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