High-pressure homogenization of raw and pasteurized milk modifies the yield, composition, and texture of queso fresco cheese.
High-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 used to manufacture queso fresco. The cheeses were evaluat...
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| Other Authors: | , , , , |
| Format: | article |
| Language: | English |
| Published: |
2011
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| Subjects: | |
| Online Access: | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=29111 |
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