Home > Search Results: Palma y Paredes, Julio Andrés
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29 p, 700.4 KB Efecto de incorporación de nata tratada por ultra alta presión de homogenenización en la elaboración de quesos maduros bajos en grasa / Palma y Paredes, Julio Andrés
Se ha estudiado el efecto de la adición de nata tratada por homogeneización a ultra alta presión (UHPH), en comparación al de homogeneización convencional (CH), en la fabricación de quesos maduros reducidos en grasa. [...]
The effect of the addition of cream milk treated by ultra-high pressure homogenization (UHPH), compared to conventional homogenization (CH), in the production of reduced-fat cheeses, was studied. The cream (20% fat) was processed by CH plus a thermal treatment of pasteurization (15 MPa, 63 ºC for 30 min) and by UHPH (200 MPa) in the presence of 1. [...]
2016  
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