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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[...]
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
The objective of this study was to evaluate the influence of high hydrostatic pressure (HHP) treatments on hydrophobicity of whey protein concentrate (WPC). An increase in binding affinity or decrease in apparent dissociation constant indicates [...]
