Processing of Soft Hispanic Cheese ("Queso Fresco") Using Thermo-Sonicated Milk: A Study of Physicochemical Characteristics and Storage Life

Journal of Food Science

Volumn 75, Issue 9, 2010, Pages

  Bermúdez Aguirre, Daniela ^a   Barbosa Cánovas, Gustavo V ^a  

^a WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Cheese; Food microbiology; Food quality; queso fresco; Thermo sonication

Indexed keywords

CASEIN; CHYMOSIN;

ANIMAL; ARTICLE; BACTERIAL COUNT; BACTERIAL LOAD; CHEESE; CHEMISTRY; FOOD CONTROL; FOOD HANDLING; FOOD PRESERVATION; METABOLISM; METHODOLOGY; MICROBIOLOGY; MILK; PH; PHYSICAL CHEMISTRY; PIGMENTATION; RENNET; TEMPERATURE; ULTRASOUND;

ANIMALS; BACTERIAL LOAD; CASEINS; CHEESE; CHYMOSIN; COLONY COUNT, MICROBIAL; FOOD HANDLING; FOOD MICROBIOLOGY; FOOD PRESERVATION; HYDROGEN-ION CONCENTRATION; MILK; PHYSICOCHEMICAL PHENOMENA; PIGMENTATION; SONICATION; TEMPERATURE;

ENTEROBACTERIACEAE;

EID: 78149405265     PISSN: 00221147     EISSN: 17503841     Source Type: Journal    
DOI: 10.1111/j.1750-3841.2010.01850.x     Document Type: Article

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