Registro completo de metadatos
| Campo DC | Valor | Lengua/Idioma |
|---|---|---|
| dc.creator | Paz, Noelia Fernanda | - |
| dc.creator | Goncalvez de Oliveira, Enzo | - |
| dc.creator | Villalva, Fernando Josué | - |
| dc.creator | Armada de Romano, Margarita | - |
| dc.creator | Ramón, Adriana Noemí | - |
| dc.date | 2018-12-10T14:16:46Z | - |
| dc.date | 2018-12-10T14:16:46Z | - |
| dc.date | 2017-04 | - |
| dc.date | 2018-10-23T17:30:01Z | - |
| dc.date.accessioned | 2019-04-29T15:51:10Z | - |
| dc.date.available | 2019-04-29T15:51:10Z | - |
| dc.date.issued | 2017-04 | - |
| dc.identifier | Paz, Noelia Fernanda; Goncalvez de Oliveira, Enzo; Villalva, Fernando Josué; Armada de Romano, Margarita; Ramón, Adriana Noemí; Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk; Sociedade Brasileira Ciencia e Tecnologia de Alimentos; Ciência e Tecnologia de Alimentos; 37; 2; 4-2017; 193-201 | - |
| dc.identifier | 0101-2061 | - |
| dc.identifier | http://hdl.handle.net/11336/66157 | - |
| dc.identifier | 1678-457X | - |
| dc.identifier | CONICET Digital | - |
| dc.identifier | CONICET | - |
| dc.identifier.uri | http://rodna.bn.gov.ar:8080/jspui/handle/bnmm/303736 | - |
| dc.description | The aim of this study was a contribution to standardazation the process of making mozzarella cheese from goat milk by draining at different pH values: 5.0 (MC50), 5.3 (MC53) and 5.6 (MC56), so as to obtain a product with suitable physicochemical, microstructural and textural characteristics. MC50 had lower protein and calcium, with very few strands. MC53 had adequate moisture content, fat, protein and calcium. The cheese yield was higher, the hardness parameters were lower, and the microstructure revealed the presence of long, thin strands, giving it the distinctive texture for this type of cheese. MC56 curd did not reach a good stretching property, requiring longer exposure to heating to obtain the yarn. This resulted in lower retention of fat, lower cheese yield, increased calcium and hardness values, and absence of strands. Overall, the goat milk presented aptitude for processing this type of cheese, however the pH 5.3 was selected to obtain a product with suitable physicochemical, textural and microstructural characteristics. | - |
| dc.description | Fil: Paz, Noelia Fernanda. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina | - |
| dc.description | Fil: Goncalvez de Oliveira, Enzo. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina | - |
| dc.description | Fil: Villalva, Fernando Josué. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina | - |
| dc.description | Fil: Armada de Romano, Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta. Instituto de Investigaciones para la Industria Química. Universidad Nacional de Salta. Facultad de Ingeniería. Instituto de Investigaciones para la Industria Química; Argentina | - |
| dc.description | Fil: Ramón, Adriana Noemí. Universidad Nacional de Salta. Facultad de Ciencias de la Salud; Argentina | - |
| dc.format | application/pdf | - |
| dc.format | application/pdf | - |
| dc.language | eng | - |
| dc.publisher | Sociedade Brasileira Ciencia e Tecnologia de Alimentos | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/url/http://www.scielo.br/pdf/cta/v37n2/0101-2061-cta-1678-457X05116.pdf | - |
| dc.relation | info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1590/1678-457x.05116 | - |
| dc.rights | info:eu-repo/semantics/openAccess | - |
| dc.rights | https://creativecommons.org/licenses/by/2.5/ar/ | - |
| dc.source | reponame:CONICET Digital (CONICET) | - |
| dc.source | instname:Consejo Nacional de Investigaciones Científicas y Técnicas | - |
| dc.source | instacron:CONICET | - |
| dc.subject | GOAT MILK | - |
| dc.subject | MOZZARELLA | - |
| dc.subject | CHEESE | - |
| dc.subject | pH | - |
| dc.subject | MICROSTRUCTURE | - |
| dc.subject | Alimentos y Bebidas | - |
| dc.subject | Otras Ingenierías y Tecnologías | - |
| dc.subject | INGENIERÍAS Y TECNOLOGÍAS | - |
| dc.title | Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk | - |
| dc.type | info:eu-repo/semantics/article | - |
| dc.type | info:eu-repo/semantics/publishedVersion | - |
| dc.type | info:ar-repo/semantics/articulo | - |
| Aparece en las colecciones: | CONICET | |
Ficheros en este ítem:
No hay ficheros asociados a este ítem.