Effect of subclinical mastitis on the physicochemical quality of bovine milk.

Autor: Alfonso Calderón Rangel, Margarita Arteaga Márquez, Virginia Rodríguez Rodríguez, Germán Arrieta Bernate, Oscar Vergara Garay

Publikováno v: Revista Científica, Vol 24, Iss 5 (2014)

The bovine mastitis can be classified into clinical and subclinical, according to presence or absence of clinical signs. In both cases there is an increase of somatic cells (SC) being higher for clinical mastitis. The purpose of this study was to det

Externí odkaz: https://doaj.org/article/cfce0c76a23e4e0f8849d12aa82eba82

Sensory acceptance and shelf life of fresh cheese made with dry bromelain extract as a coagulating agent

Autor: Windy Yolani Vergara Alvarez, Margarita Arteaga- Márquez, Elvis J. Hernández-Ramos

Publikováno v: Dyna, Vol 86, Iss 210, Pp 270-275 (2019)

The objective of this research was to evaluate the sensory acceptance and shelf life of a fresh cheese using dry bromelain extract as a coagulating agent. The dry bromelain extract was used in three concentrations (5%, 10% and 15% w / w) and the milk

Externí odkaz: https://doaj.org/article/376bb866e7de4996943dae76863a4b0c

Evaluación de la fermentación del lactosuero ácido (entero y desproteinizado) utilizando lactobacillus casei

Autor: Deivis Luján Rhenals, Katia Isabel Cury Regino, Guillermo Martínez Flórez, Margarita Arteaga Márquez, Alba Manuela Durango Villadiego

Publikováno v: Revista Colombiana de Biotecnología, Vol 16, Iss 1 (2014)
Repositorio UN
Universidad Nacional de Colombia
instacron:Universidad Nacional de Colombia

Título corto: Evaluación de la fermentación del lactosuero ácido Título en ingles: Evaluation of acid whey fermentation (whole and deproteinized) using Lactobacillus casei Resumen: El lactosuero acidificado espontáneamente pone en riesgo la sal

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::791244a42cd80b0b630d4b2a6bd23baa
http://bdigital.unal.edu.co/39990/3/