Listar por tema "Liquid micellar casein concentrate"
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Combined effect of nisin addition and high pressure processing on the stability of liquid micellar casein concentrates
The combined effect of high pressure (HP) processing and the addition of nisin on the microbial quality of liquid micellar casein concentrates (LMCCs) at two different concentrations (7 and 10%) were investigated. Two ... -
Evolution of microbial and protein qualities of fractions of milk protein processed by microfiltration
In dairy industry there has always been great concern about the microbial and protein quality of liquid milk protein fractions obtained by microfiltration (MF). The objectives of research were to study the impact of MF on ... -
Utilización de concentrados proteicos en la elaboración de yogures
(2019) Trabajo Fin de Grado/Gradu Amaierako LanaEl yogur es un producto de leche coagulada obtenido por fermentación ácido-láctica mediante la acción de Lactobacillus delbrueckii subsp. bulgaricus y Streptococcus thermophilus. En los ...