Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa

Development of a preservative for white fresh cheese from the addition of Peruvian Tara gum Caesalpinia spinosa

Abstract Over the time, fresh cheese undergoes changes in its physicochemical and sensorial properties, mostly associated to the loss of moisture, which directly affects the texture and yield. In this sutdy, we elaborated an alternative formulation for the preparation of cheese with Peruvian tara g...

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Bibliographic Details
Main Authors: Richard Pacheco QUISCA, Jorge Vargas MORÁN, Gilberto García GALLOZA, Jonnatan Victor Bañon ARIAS, Enrique Neira MONTOYA, Fanny Ludeña URQUIZO, Miriam Elizabeth Ramos RAMÍREZ, Teresa Alvarado YACCHI, Tarsila Tuesta CHÁVEZ
Format: Article
Language:English
Published: Sociedade Brasileira de Ciência e Tecnologia de Alimentos 2018-12-01
Series:Food Science and Technology
Subjects:
fresh cheese
tara gum
sensory acceptance
microbiological analysis
moisture retention
Online Access:http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005030101&lng=en&tlng=en

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http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612018005030101&lng=en&tlng=en

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