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texto impreso
Native casein micelles were isolated from raw skim milk by ultrafiltration (
texto impreso
HARTE, FEDERICO ; RAO GURRAM, SUBBA ; LUEDECKE, LLOYD O. ; SWANSON, BARRY G. ; BARBOSA CANOVAS, GUSTAVO V.High hydrostatic pressure disruption of casein micelle isolates was studied by analytical ultracentrifugation and transmission electron microscopy. Casein micelles were isolated from skim milk and subjected to combinations of thermal treatment ([...]
documento electrónico
ESCOBAR, DANIELA, Autor ; WALLER, J., Autor ; CLARK, STEPHANIE, Autor ; GANESAN, VYKUNDESHWARI, Autor ; REPISO, LUIS, Autor ; HARTE, FEDERICO, Autor | 2011High-pressure homogenization (HPH) of milk was studied as an alternative processing operation in the manufacturing of queso fresco cheese. Raw and pasteurized (65°C for 30 min) milks were subjected to HPH at 0, 100, 200, and 300 MPa and then use[...]
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[...]
documento electrónico
ESCOBAR, DANIELA, Autor ; CLARK, STEPHANIE, Autor ; GANESAN, VYKUNDESHWARI, Autor ; REPISO, LUIS, Autor ; HARTE, FEDERICO, Autor | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU) | 2010
documento electrónico
ESCOBAR, DANIELA, Autor ; CLARK, STEPHANIE, Autor ; REPISO, LUIS, Autor ; HARTE, FEDERICO, Autor ; GANESAN, VYKUNDESHWARI, Autor | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU) | 2009Queso 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 regulati[...]
texto impreso
Yield stress and apparent residual stress were measured in laboratory-made yogurts containing different gum concentrations and in seven retail yogurts. Yield stress exhibited significant correlation (p
