Desenvolvimento de queijo coalho de leite caprino recheado com goiabada

Barros, Larissa Cardoso da Silva; Silva, George Bezerra da; Silva, Rikelyne Gonçalves; França, Camilla Lins de Oliveira; Cortez, Neila Mello dos Santos.
Hig. aliment ; 33(288/289): 554-558, abr.-maio 2019. tab
Artículo en Portugués | VETINDEX | ID: vti-21927

Documentos relacionados

  1. Reduced-sodium cheeses: Implications of reducing sodium chloride on cheese quality and safety.
  2. Quality assessment of artisanal cheeses in the northwest region of Paraná.
  3. <i>Penicillium commune</i> affects textural properties and water distribution of hard and extra-hard cheeses.
  4. Desenvolvimento de queijo coalho de leite caprino recheado com goiabada
  5. An innovative pre-ripening drying method to improve the quality of pasta filata cheeses.
  6. Effects of supercritical fluid extraction pressure on chemical composition, microbial population, polar lipid profile, and microstructure of goat cheese.
  7. High-pressure processing of a raw milk cheese improved its food safety maintaining the sensory quality.
  8. The evolution of chemical and microbiological properties of fresh goat milk cheese during its shelf life.
  9. Role of the microbial population on the flavor of the soft-bodied cheese Torta del Casar.
  10. Effect of Pseudomonas fluorescens proteases on the quality of Cheddar cheese.