Minas Fresh Cheese
Mostrando 13-16 de 16 artigos, teses e dissertações.
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13. Uso de extensores na fabricaÃÃo de queijo minas frescal / Use of extensors in Minas frescal cheese manufacturing
Use of extensors in cheese manufacturing is a technology that begins to be introduced in some countries of Latin America, where price of milk is high and or milk production is seasonal. Such technique consist in addition of some sources of protein and fat into the manufacturing milk, with the purpose of increase the content of such constituents and, conseque
Publicado em: 2006
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14. Desenvolvimento de queijo Minas frescal probiótico com Lactobacillus acidophiluse Bidifobacterium lactisisolados e em co-cultura / Probiotic minas fresh cheese with Lactobacillus acidophilus and Bidifobacterium lactis added as individual cultures or in co-culture
O interesse do consumidor por produtos alimentícios saudáveis e até capazes de prevenir doenças, como alimentos funcionais probióticos, tem aumentado visivelmente nos últimos anos. A possibilidade de se desenvolver produtos lácteos de grande aceitabilidade nacional como o queijo Minas frescal com microrganismos probióticos tem futuro promissor. O pre
Publicado em: 2003
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15. Ultrafiltration of cheese whey from fresh pre-mines treaty and microfiltered: effects of the flow volume and pressure in the transmembrane flow of permeate / Ultrafiltração do soro de queijo minas frescal pre-tratado e microfiltrado : efeitos da vazão volumetrica e da pressão transmembrana no fluxo de permeado
Pre-treatments of whey to improve the permeate flux in ultra filtration (UF) membrane processes are important for economic viability of whey protein concentrate (WPC) production. Moreover, pre-treatments can also be used to improve functional properties of whey proteins. Nevertheless, membrane fouling is the main technological problem concerned to dairy indu
Publicado em: 2003
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16. Efeito do tipo de coagulante e acidificante no rendimento, proteolise e "shelf life" do queijo minas frescal / Effect of type of coagulant and acid in income, proteolysis and "shelf life" of fresh cheese mines
Three coagulating agents (bovine, microbial and one obtained by fermentation using a genetically modified E. col; K12) were evalueted for their use in the processing of Minas cheese. The objetive was to evaluate the shelf life of the cheeses using these coagulating agents together with mesophilic starter and 85%lactic acid. Cheeses were processed on three se
Publicado em: 1997