Milk pre-treatment by high pressure homogenization in the manufacturing of " queso fresco" fortified with omega-3 fatty acids

LWT

Volumn 50, Issue 2, 2013, Pages 629-633

  Calligaris, Sonia ^a   Gulotta, Alessandro ^a   Ignat, Alexandra ^a   Bermúdez Aguirre, Daniela ^b   Barbosa Cánovas, Gustavo V ^b   Nicoli, Maria Cristina ^a  

^a UNIVERSITY OF UDINE   (Italy)

^b WASHINGTON STATE UNIVERSITY   (United States)

Author keywords

Cheese; Fortified food; High pressure homogenization; Omega 3 fatty acids

Indexed keywords

CHEESES; MANUFACTURE; MOISTURE; OILS AND FATS; POLYUNSATURATED FATTY ACIDS; TEXTURES;

CHEESE QUALITY; CHEESE YIELDS; FORTIFIED FOODS; HIGH PRESSURE HOMOGENIZATION; HOMOGENIZATION TREATMENT; NATIVE STRUCTURES; OMEGA-3-FATTY ACIDS; TEXTURE PARAMETERS;

DAIRIES;

ANIMALIA;

EID: 84867873018     PISSN: 00236438     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.lwt.2012.07.035     Document Type: Article

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