Interaction between phospholipase and transglutaminase in the production of semi-soft fresh cheese and its effect on the yield, composition, microstructure and textural properties

ABSTRACT: Cheese is considered one of the most important products from milk production worldwide, and its world production has long been growing due to the high and constant demand for dairy products. However, cheese yield has always been a main problematic for cheesemakers from an economic viewpoin...

Full description

Autores:

Monsalve Atencio, Robinson David
Vega Castro, Oscar Alfonso
Sánchez Soto, Karolay
Bravo Chica, Juan Javier
Camaño Echavarría, Jairo Andrés

Tipo de recurso:

Article of investigation

Fecha de publicación:

2022

Institución:

Universidad de Antioquia

Repositorio:

Repositorio UdeA

Idioma:

eng

OAI Identifier:

oai:bibliotecadigital.udea.edu.co:10495/38225

Acceso en línea:

https://hdl.handle.net/10495/38225

Palabra clave:

Fenómenos Químicos
Chemical Phenomena
Reología
Rheology
Farmer cheese
Cross-linking
https://id.nlm.nih.gov/mesh/D055598
https://id.nlm.nih.gov/mesh/D012212

Rights

openAccess

License

http://creativecommons.org/licenses/by-nc-nd/2.5/co/