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 | |
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ELABORACIÓN DE ALIMENTOS HOMOGENEIZACIÓN QUESO TEXTURA |
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| 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 |
