Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Eric Montes de Oca-Flores"'
Publikováno v:
Revista Mexicana de Ciencias Pecuarias, Vol 10, Iss 2 (2019)
Los parámetros tecnológicos de la leche (características tecnológicas y fisicoquímicas) son de gran importancia porque influyen en el rendimiento y calidad del queso. Se sabe que los parámetros en leche varían dependiendo de la época del año
Externí odkaz:
https://doaj.org/article/09e5103ca86c4931bda084becdd11441
Publikováno v:
Indian Journal of Dairy Science. 73:535-541
The objective of the present study was to characterize the physico-chemical properties of artisanal botanero cheese and the raw material (milk) used to make this cheese. Ten cheese dairy were sampled; four samples of cheese and milk were taken from e
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1adf8b0111a7be4d05ba268222ab1e0e
https://doi.org/10.33785/ijds.2020.v73i06.004
https://doi.org/10.33785/ijds.2020.v73i06.004
Publikováno v:
Revista Mexicana de Ciencias Pecuarias. 10:367-378
Los parámetros tecnológicos de la leche (características tecnológicas y fisicoquímicas) son de gran importancia porque influyen en el rendimiento y calidad del queso. Se sabe que los parámetros en leche varían dependiendo de la época del año
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a12604f737c04ec2275709c42404aa5b
https://doi.org/10.22319/rmcp.v10i2.4291
https://doi.org/10.22319/rmcp.v10i2.4291
Publikováno v:
Agro Productividad. 14
Objective: To evaluate the changes in the main microorganisms groups and the physicochemical properties of Queso Molido (Ground Cheese) from the Central Mexican Highlands, during a 90 days maturation period. Methodology: The fat, protein, moisture, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a6c1d5078996b036e0d1c2bb300f419f
https://doi.org/10.32854/agrop.v14i4.1907
https://doi.org/10.32854/agrop.v14i4.1907
Autor:
Angélica Espinoza-Ortega, Julieta Gertrudis Estrada-Flores, Eric Montes de Oca-Flores, Octavio Alonso Castelán-Ortega
Publikováno v:
International Journal of Dairy Technology. 62:535-540
Oaxaca cheese is a typical Mexican product of the pasta filata group. In spite of the importance of this cheese, it has been scarcely studied. The objective of this study was to document the method of manufacture and its physicochemical characteristi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bac629a14f063630a5a54fc9daf4e4a7
https://doi.org/10.1111/j.1471-0307.2009.00533.x
https://doi.org/10.1111/j.1471-0307.2009.00533.x