Yield and texture of Queso Fresco made from milk processed by high pressure homogenization
Resumen:
Queso Fresco is a Hispanic-style cheese with widespread acceptance among US consumers. Queso fresco is a white, soft, and crumbly cheese that was originally manufactured using whole raw milk. However, food safety concerns and current US regulations prohibit the commercialization of queso fresco manufactured with raw milk. Nonthermal processing technologies able to inactivate potential pathogens in milk but keeping proteins and other constituents in their native state, are of interest for the processing of dairy products traditionally made from raw ingredients, such as queso fresco. The objective of this work was to determine yield, composition, and textural properties of queso fresco made from raw and pasteurized milks processed by high pressure homogenization (HPH). Raw and pasteurized (65oC
| 2009 | |
|
ELABORACIÓN DE ALIMENTOS HOMOGENEIZACIÓN QUESO TEXTURA |
|
| Inglés | |
| Laboratorio Tecnológico del Uruguay | |
| Catálogo digital del LATU | |
| https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=29217 | |
| Acceso abierto | |
| CC BY-NC-ND |
| _version_ | 1807353829015945216 |
|---|---|
| author | ESCOBAR, DANIELA |
| author2 | CLARK, STEPHANIE REPISO, LUIS HARTE, FEDERICO GANESAN, VYKUNDESHWARI |
| author2_role | author author author author |
| author_facet | ESCOBAR, DANIELA CLARK, STEPHANIE REPISO, LUIS HARTE, FEDERICO GANESAN, VYKUNDESHWARI |
| author_role | author |
| collection | Catálogo digital del LATU |
| dc.coverage.none.fl_str_mv | Presentado en: IFT Annual Meeting and Food Expo (2009 junio 6-9 : Anaheim-Estados Unidos). Daniela Escobar, Luis Repiso. Gerencia de Proyectos Alimentarios. Investigación, Desarrollo e Innovación, Laboratorio Tecnológico del Uruguay (LATU). Stephanie Clark. Washington State University |
| dc.creator.none.fl_str_mv | ESCOBAR, DANIELA CLARK, STEPHANIE REPISO, LUIS HARTE, FEDERICO GANESAN, VYKUNDESHWARI |
| dc.date.none.fl_str_mv | 2009-01-01 |
| dc.description.abstract.none.fl_txt_mv | Queso Fresco is a Hispanic-style cheese with widespread acceptance among US consumers. Queso fresco is a white, soft, and crumbly cheese that was originally manufactured using whole raw milk. However, food safety concerns and current US regulations prohibit the commercialization of queso fresco manufactured with raw milk. Nonthermal processing technologies able to inactivate potential pathogens in milk but keeping proteins and other constituents in their native state, are of interest for the processing of dairy products traditionally made from raw ingredients, such as queso fresco. The objective of this work was to determine yield, composition, and textural properties of queso fresco made from raw and pasteurized milks processed by high pressure homogenization (HPH). Raw and pasteurized (65oC |
| dc.format.none.fl_str_mv | Pdf |
| dc.identifier.none.fl_str_mv | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=29217 29217 urn:ISBN:47800 |
| dc.language.iso.none.fl_str_mv | eng |
| dc.publisher.none.fl_str_mv | Laboratorio Tecnológico del Uruguay (LATU) (Montevideo) |
| dc.rights.license.none.fl_str_mv | CC BY-NC-ND |
| dc.rights.none.fl_str_mv | info:eu-repo/semantics/openAccess CC BY-NC-ND |
| dc.source.none.fl_str_mv | reponame:Catálogo digital del LATU instname:Laboratorio Tecnológico del Uruguay instacron:Laboratorio Tecnológico del Uruguay |
| dc.subject.none.fl_str_mv | ELABORACIÓN DE ALIMENTOS HOMOGENEIZACIÓN QUESO TEXTURA |
| dc.title.none.fl_str_mv | Yield and texture of Queso Fresco made from milk processed by high pressure homogenization |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/conferenceObject Publicado |
| dc.type.version.none.fl_str_mv | info:eu-repo/semantics/publishedVersion |
| description | Queso Fresco is a Hispanic-style cheese with widespread acceptance among US consumers. Queso fresco is a white, soft, and crumbly cheese that was originally manufactured using whole raw milk. However, food safety concerns and current US regulations prohibit the commercialization of queso fresco manufactured with raw milk. Nonthermal processing technologies able to inactivate potential pathogens in milk but keeping proteins and other constituents in their native state, are of interest for the processing of dairy products traditionally made from raw ingredients, such as queso fresco. The objective of this work was to determine yield, composition, and textural properties of queso fresco made from raw and pasteurized milks processed by high pressure homogenization (HPH). Raw and pasteurized (65oC |
| eu_rights_str_mv | openAccess |
| format | conferenceObject |
| id | LATU_beb06c4a6c93cd606efebedc215aa4bd |
| identifier_str_mv | 29217 urn:ISBN:47800 |
| instacron_str | Laboratorio Tecnológico del Uruguay |
| institution | Laboratorio Tecnológico del Uruguay |
| instname_str | Laboratorio Tecnológico del Uruguay |
| language | eng |
| network_acronym_str | LATU |
| network_name_str | Catálogo digital del LATU |
| oai_identifier_str | oai:PMBOAI:29217 |
| publishDate | 2009 |
| publisher.none.fl_str_mv | Laboratorio Tecnológico del Uruguay (LATU) (Montevideo) |
| reponame_str | Catálogo digital del LATU |
| repository.mail.fl_str_mv | lfiori@latu.org.uy |
| repository.name.fl_str_mv | Catálogo digital del LATU - Laboratorio Tecnológico del Uruguay |
| repository_id_str | |
| rights_invalid_str_mv | CC BY-NC-ND CC BY-NC-ND |
| spelling | Yield and texture of Queso Fresco made from milk processed by high pressure homogenizationESCOBAR, DANIELACLARK, STEPHANIEREPISO, LUISHARTE, FEDERICOGANESAN, VYKUNDESHWARIELABORACIÓN DE ALIMENTOSHOMOGENEIZACIÓNQUESOTEXTURAQueso Fresco is a Hispanic-style cheese with widespread acceptance among US consumers. Queso fresco is a white, soft, and crumbly cheese that was originally manufactured using whole raw milk. However, food safety concerns and current US regulations prohibit the commercialization of queso fresco manufactured with raw milk. Nonthermal processing technologies able to inactivate potential pathogens in milk but keeping proteins and other constituents in their native state, are of interest for the processing of dairy products traditionally made from raw ingredients, such as queso fresco. The objective of this work was to determine yield, composition, and textural properties of queso fresco made from raw and pasteurized milks processed by high pressure homogenization (HPH). Raw and pasteurized (65oCLaboratorio Tecnológico del Uruguay (LATU) (Montevideo)2009-01-01info:eu-repo/semantics/conferenceObjectPublicadoinfo:eu-repo/semantics/publishedVersionPdfhttps://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=2921729217urn:ISBN:47800engPresentado en: IFT Annual Meeting and Food Expo (2009 junio 6-9 : Anaheim-Estados Unidos). Daniela Escobar, Luis Repiso. Gerencia de Proyectos Alimentarios. Investigación, Desarrollo e Innovación, Laboratorio Tecnológico del Uruguay (LATU). Stephanie Clark. Washington State Universityinfo:eu-repo/semantics/openAccessCC BY-NC-NDCC BY-NC-NDreponame:Catálogo digital del LATUinstname:Laboratorio Tecnológico del Uruguayinstacron:Laboratorio Tecnológico del Uruguay2020-05-12T17:55:36Zoai:PMBOAI:29217Gobiernohttps://latu.org.uy/https://catalogo.latu.org.uy/ws/PMBOAIlfiori@latu.org.uyUruguayopendoar:2024-08-01T14:48:42.590785Catálogo digital del LATU - Laboratorio Tecnológico del Uruguayfalse |
| spellingShingle | Yield and texture of Queso Fresco made from milk processed by high pressure homogenization ESCOBAR, DANIELA ELABORACIÓN DE ALIMENTOS HOMOGENEIZACIÓN QUESO TEXTURA |
| status_str | publishedVersion |
| title | Yield and texture of Queso Fresco made from milk processed by high pressure homogenization |
| title_full | Yield and texture of Queso Fresco made from milk processed by high pressure homogenization |
| title_fullStr | Yield and texture of Queso Fresco made from milk processed by high pressure homogenization |
| title_full_unstemmed | Yield and texture of Queso Fresco made from milk processed by high pressure homogenization |
| title_short | Yield and texture of Queso Fresco made from milk processed by high pressure homogenization |
| title_sort | Yield and texture of Queso Fresco made from milk processed by high pressure homogenization |
| topic | ELABORACIÓN DE ALIMENTOS HOMOGENEIZACIÓN QUESO TEXTURA |
| url | https://catalogo.latu.org.uy/opac_css/index.php?lvl=notice_display&id=29217 |
