Materias
(184)
documento electrónico
BORBONET LEGNANI, SERGIO, Autor ; URRESTARAZU, PEDRO, Autor ; PELAGGIO ETTLIN, RONNY, Autor | Montevideo [URUGUAY] : Laboratorio Tecnológico del Uruguay (LATU) | 2011La elaboración de quesos artesanales se caracteriza generalmente por ser una producción en la cual existe una estrecha integración entre los rodeos de producción de la materia prima, -leche- y el elaborador de quesos. Los sistemas de elaboración[...]texto impreso
CARLOS COMPAIRÉ FERNÁNDEZ, Autor | Madrid [ESPAÑA] : España. Ministerio de Agricultura | Manuales Técnicos | 1976Se desarrolla la elaboración de quesos, control de calidad, clasificación y composición de los quesos, intoxicaciones producidas por los quesos.texto impreso
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Latin American cheeses, also know as Hispanic-style cheeses, are a category of cheeses developed in Mexico, Latin America and the Caribbean. Many are based on European cheese recipes brought over by settlers and since been modified to accommoda[...]documento electrónico
ARCIA, PATRICIA, Autor ; CURUTCHET, ANA, Autor ; ELVIRA COSTELL, Autor ; AMPARO TÁRREGA, Autor | 2013Due to health and overweight concerns, there is an increasing interest of consumers for low-fat food. The objective of this work was to study the differences in sensory properties of a Uruguayan low-fat cheese “queso magro”and to establish wheth[...]texto impreso
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Istituto Sperimentale Lattiero-Caseario di Lodi (N° 342)texto impreso
Istituto Sperimentale Lattiero-Caseario di Lodi (N° 284)Article : texto impreso
FMDtexto impreso
Among factors that affect diet-induced thermogenesis (DIT) are the sensory characteristics of food. The aim of this study was to test whether the sweet flavour obtained with a low-energy sweetener (aspartame) or with sucrose have a different eff[...]texto impreso
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Now in a fully-revised new edition, this book covers the science and technology underlying cheesemaking, as practised today in the manufacture of hard, semi-soft and soft cheeses. Emphasis is placed on the technology, and the science and technol[...]texto impreso
RUBEL, IRENE ALBERTINA, AutorLas plantas elaboradoras de quesos de primera línea, están tendiendo a la mejora contínua, como una necesidad de ser cada vez más competitivos, logrando superar las expectativas del consumidor.texto impreso
documento electrónico
CATTANEO, T. M. P., Autor ; MARINONI, L., Autor ; BARZAGHI, S., Autor ; CREMONESI, K., Autor ; MONTI, L., Autor | 2011Aflatoxin M1 (AFM1) is a toxic undesirable compound in milk. AFM1 affinity for caseins causes a concentration effect during milk process for dairy transformation. In spite of this, no official method of analysis, nor maximum tolerance level for [...]texto impreso
Most DIY cheesemaking books are hard to follow, complicated, and confusing, and call for the use of packaged freeze-dried cultures, chemical additives, and expensive cheesemaking equipment. For though bread baking has its sourdough, brewing its [...]