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texto impreso
The occurrence of calcium lactate crystals (CLC) in hard cheeses is a continual expense to the cheese industry, as consumers fail to purchase cheeses with this quality defect. This research investigates the effects of the protein concentration o[...]
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texto impreso
Three experimental batches of Cheddar cheese were manufactured in duplicate, with standardization of the initial cheese-milk lactose content to high (5.24%), normal (4.72%, control), and low lactose (3.81%). After 35 d of aging at 4.4°C, the che[...]
texto impreso
Gas-flushed packaging is commonly used for cheese shreds and cubes to prevent aggregation and loss of individual identity. Appearance of a white haze on cubed cheese is unappealing to consumers, who may refrain from buying, resulting in lost rev[...]
texto impreso
R. PASSMORE, Autor ; B. M. NICOL, Autor ; M. NARAYANA RAO, Autor ; G. H. BEATON, Autor ; E. M. DEMAEYER, Autor | Roma [ITALIA] : FAO | Estudios Sobre Nutrición | 1975Este manual presenta las recomendaciones específicas que sobre ingestas de nutrientes han formulado los grupos de expertos y responde al propósito de presentar un comentario escrito en un lenguaje que es de esperar sea comprensible para los admi[...]
texto impreso
Low methoxyl (LM) pectin was combined with 3-kDa molecular weight cut-off permeates from milk subjected to pH 6.7 to 5 and 7ºC or 40ºC with the objective of studying the effect of solubilized micellar calcium on viscoelastic properties of LM-pec[...]
