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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Dades bibliogràfiques

Autor principal:	ESCOBAR, DANIELA (author)
Altres autors:	WALLER, J. (author), CLARK, STEPHANIE (author), GANESAN, VYKUNDESHWARI (author), REPISO, LUIS (author), HARTE, FEDERICO (author)
Format:	article
Idioma:	anglès
Publicat:	2011
Matèries:	HOMOGENEIZACIÓN QUESO
Accés en línia:	https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=29111
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