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Propiedades fisico-quimicas de un postre congelado elaborado con suero de leche
(2013)
This project evaluated the physical and chemical properties during storage of a frozen dessert made from acid whey in order to provide an added value to the acid whey, as it is a waste and an environmental pollutant. Six ...
Propiedades físico-químicas de un postre congelado elaborado con aislado de suero de leche
(2017)
The physicochemical characteristics of a milk and whey protein isolate (WPI) frozen dessert were evaluated, with the purpose of obtaining a product with a higher protein content. Whey is considered a waste in the cheese ...
The inclusion and survival rate of a bifidobacterial strain added to a fermented milk -whey beverage
(2012)
A fermented milk-whey beverage was developed using previously standardized formulations, namely 100% milk and 0% whey and 75%-25% milk-whey respectively. Titratable acidity (TA) and pH of the beverages was measured to asses ...
Elaboración de una bebida fermentada a partir de un suero ácido y leche
(2007)
One of the great problems confronted by the dairy industry today is the disposition of whey obtained during the cheese elaboration. The acid whey has high content of organic matter (COD) and high biological oxygen demand ...
Incidencia de los patógenos escherichia coli O157:h7, listeria monocytogenes y salmonella spp. en la leche cruda en los tanques de enfriamiento en vaquerías de Puerto Rico
(2006)
The production of fresh milk is one of the most important agricultural industries in Puerto Rico. Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp. are foodborne pathogens that can be present in cattle ...
Use of stabilizers to improve the texture of a fermented beverage elaborated from milk and acid whey
(2010)
Whey-milk kefir type beverages were prepared using proportions of 75% and 50% whey and stabilized using pectin (0.2% w/v) and gelatin (0.4% w/v). Physicochemical and rheological characteristics of the fermented beverages ...
Utilización de suero ácido lácteo en la elaboración de dulce de leche con probióticos
(2013)
One of the major problems facing today's dairy industry is the disposal of whey; this is due to the high content of organic materials, mostly lactose, which represents an environmental problem. Environmental regulatory ...
Calidad microbiológica de la leche pasteurizada entera (3.25%) y parcialmente descremada (1%) en Puerto Rico y su efecto en el largo de vida útil
(2020-05-29)
Se analizaron 20 muestras de leche pasteurizada (10 enteras, 10 parcialmente descremadas) durante un transcurso de 10 semanas, comenzando en noviembre 2018 y terminando en marzo 2019, para determinar el efecto que tiene ...
Development of a new method for the production of kefiran and kefir grains
(2016)
Consumption of probiotic and functional foods have been a constant trend over the last years.
One product that belongs to this category is kefir, a fermented milk that have been related with
multiple health benefits kefir ...
Características fisicoquímicas de quesos frescos elaborados con leche caprina y bovina en Puerto Rico
(2019)
This study aimed to make a comparison between private producers’ fresh bovine and caprine cheese elaborated with rennet and vinegar. The composition was evaluated by means of a proximal analysis, chemical tests (pH and ...