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dc.contributor.author
Perotti, Maria Cristina
dc.contributor.author
Mercanti, Diego Javier
dc.contributor.author
Bernal, Susana Margarita
dc.contributor.author
Zalazar, Carlos Antonio
dc.date.available
2020-04-03T18:05:55Z
dc.date.issued
2009-04
dc.identifier.citation
Perotti, Maria Cristina; Mercanti, Diego Javier; Bernal, Susana Margarita; Zalazar, Carlos Antonio; Characterization of free fatty acids profile of Pategras cheese during ripening; Wiley Blackwell Publishing, Inc; International Journal Of Dairy Technology; 62; 3; 4-2009; 331-338
dc.identifier.issn
1364-727X
dc.identifier.uri
http://hdl.handle.net/11336/101917
dc.description.abstract
This work compares the free fatty acids (FFA) profiles of Pategra´s cheeses manufactured on the pilot scale, with and without the addition of probiotics. Total and FFA in milks and cheeses, respectively, were similar, indicating a nonselective release during ripening. Lipolysis was lo for control cheeses, but somewhat higher for those made in summer, probably because of an elevated psychrotrophic bacterial development. Probiotic bacteria remained highly viable during ripening and had an influence on FFA profiles. A simple sensory profiling of the cheeses showed no differences in flavour and taste and little evidence of treatment effects was found using univariate analysis. Nevertheless, multivariate analysis showed clear differences between probiotic and control products.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Wiley Blackwell Publishing, Inc
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
CHEESE RIPENING
dc.subject
LIPOLYTIC ACTIVITY
dc.subject
PATEGRÁS CHEESE
dc.subject
PROBIOTICS
dc.subject.classification
Alimentos y Bebidas
dc.subject.classification
Otras Ingenierías y Tecnologías
dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
dc.title
Characterization of free fatty acids profile of Pategras cheese during ripening
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2020-04-02T13:21:36Z
dc.journal.volume
62
dc.journal.number
3
dc.journal.pagination
331-338
dc.journal.pais
Reino Unido
dc.description.fil
Fil: Perotti, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.description.fil
Fil: Mercanti, Diego Javier. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.description.fil
Fil: Bernal, Susana Margarita. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.description.fil
Fil: Zalazar, Carlos Antonio. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Santa Fe. Instituto de Lactología Industrial. Universidad Nacional del Litoral. Facultad de Ingeniería Química. Instituto de Lactología Industrial; Argentina
dc.journal.title
International Journal Of Dairy Technology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1111/j.1471-0307.2009.00496.x
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