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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[...]
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[...]
