Desarrollo de procesos productivos de quesos madurados en tres municipios del departamento de Caldas

Desarrollo de procesos productivos de quesos madurados en tres municipios del departamento de Caldas

En respuesta a la necesidad de dar valor agregado a la leche producida en los municipios de Salamina, Aranzazu y Viterbo, del departamento de Caldas, se formuló un proyecto con el objetivo general de desarrollar quesos madurados con destino a los mercados nacional e internacional. Para ello, inicial...

Full description

Bibliographic Details
Main Authors:	Miguel H. Mazzeo Meneses, Félix Díaz Arango, Luís Ernesto Pérez Barrera, Libardo León Agatón, Andrés Paolo Castaño Vélez, Adriana Lizeth Jaramillo González
Format:	Article
Language:	English
Published:	Universidad Nacional de Colombia 2009-09-01
Series:	Ingeniería e Investigación
Subjects:	cheese raw milk mature sensorial analysis proteolytic lipoytic
Online Access:	https://revistas.unal.edu.co/index.php/ingeinv/article/view/15181

Similar Items

Comparative analysis of antimicrobial and proteolytic activity of lactic acid bacteria isolated from Zlatar cheese
by: Topisirović Ljubiša, et al.
Published: (2007-01-01)

Frecuencia de Listeria spp., en quesos colombianos costeños
by: Janneth Gallegos Gallegos, et al.
Published: (2007-07-01)

The Interrelationship Between Microbiota and Peptides During Ripening as a Driver for Parmigiano Reggiano Cheese Quality
by: Benedetta Bottari, et al.
Published: (2020-10-01)

Analysis of the lactic acid bacteria microflora in traditional Caucasus cow's milk cheeses
by: Terzić-Vidojević Amarela, et al.
Published: (2009-01-01)

Prevalence of Staphylococcus aureus and staphylococcal enterotoxins at different stages of production of raw milk cheeses - preliminary results
by: Rola Jolanta G., et al.
Published: (2013-09-01)

Quality of milk used in informal artisanal production of coalho and butter cheeses
by: Natália Cristina de Medeiros, et al.
Published: (2017-08-01)

Estudio estratégico para la producción y exportación de queso madurado tipo paria a Estados Unidos
by: Muriel Zea, Darien Nicol
Published: (2021)

Microbiological and physicochemical characteristics of Chihuahua cheese manufactured with raw milk
by: Graciela Ivette Béjar-Lio, et al.
Published: (2020-05-01)

Sensory, compositional and texture profile analysis of high-pressure treated fresh renneted cheese - Queso Fresco style
by: Sandra
Published: (2012)

Influence of milk microbiota on Listeria monocytogenes survival during cheese ripening
by: Jeeyeon Lee, et al.
Published: (2020-09-01)

Variation in Dairy Milk Composition and Properties Has Little Impact on Cheese Ripening: Insights from a Traditional Swedish Long-Ripening Cheese
by: Hasitha Priyashantha, et al.
Published: (2021-06-01)

INVESTIGATION OF THE PROCESS OF MELTING OF COTTAGE CHEESE RAW MATERIAL WHEN MANUFACTURING PROCESSED CHEESES
by: Lupinskaya S.M., et al.
Published: (2017-09-01)

Ripening-induced changes in microbial groups of artisanal Sicilian goats’ milk cheese
by: Vincenzo Di Marco, et al.
Published: (2010-01-01)

Performance of two alternative methods for Listeria detection throughout Serro Minas cheese ripening
by: Gardênia Márcia Silva Campos Mata, et al.

Effect of Proteolytic Activity of the Lactic Cultures on Mozzarella Cheese Quality
by: Wang, Wen-Hsu Amos
Published: (1989)

Listeria monocytogenes en queso amarillo madurado tipo Edam y su resistencia al pH y salinidad
by: Ennis Rodríguez González, et al.
Published: (2009-06-01)

Monitoring of psychrotrophic microorganisms in raw milk
by: Radka Burdychová, et al.
Published: (2008-01-01)

High pressure treatment for enhancing safety and quality of raw milk cheese
by: Shao, Yanwen, 1967-
Published: (2003)

Effect of high pressure treatment of milk on cheese making process
by: Pandey, Pramod Kumar
Published: (2002)

Microbial characteristics of Conciato Romano: an artisanal cheese made from raw sheep’s milk
by: Amalia Mormile, et al.
Published: (2013-11-01)

Effect of Citrus By-product on Physicochemical Parameters, Sensory Analysis and Volatile Composition of Different Kinds of Cheese from Raw Goat Milk
by: José Luis Guzmán, et al.
Published: (2020-10-01)

The multidrug resistance and production of extended-spectrum beta-lactamases ctx-m, per and ver in Escherichia coli isolates derived from raw dairy samples
by: Khodavandi, et al.
Published: (2020-04-01)

Investigation on the Protein Degradation, Free Fatty Acid Content and Area Fraction of Poosti Cheese, Iranian Traditional Cheese Ripened in Skin
by: Mojgan Hemmatian, et al.
Published: (2015-03-01)

Development and physicochemical characterization of artisanal Minas Canastra cheese produced with Cynara cardunculus L.
by: Eduardo José Borges, et al.
Published: (2019-03-01)

PREVALENCE OF STAPHYLOCOCCUS AUREUS STRAINS IN RAW SHEEP MILK CHEESE AND ENTEROTOXIGENIC PROFILE
by: V. Spanu, et al.
Published: (2012-08-01)

Isolation of [i]Listeria monocytogenes[/i] from milks used for Iranian traditional cheese in Lighvan cheese factories
by: Mir-Hassan Moosavy, et al.
Published: (2014-11-01)

Meningitis por Listeria monocytogenes en niñas inmunocompetentes: queso no pasteurizado como probable causa de infección
by: Valdivia Tapia, María del C., et al.
Published: (2015)

Aptitud quesera de la leche de oveja Guirra y efecto de la dieta sobre las características tecnológicas de la leche y del madurado del queso
by: Jaramillo Bustos, Diana Pamela
Published: (2007)

TECNIFICACIÓN, CARACTERIZACIÓN FISICOQUÍMICA Y MICROBIOLÓGICA DEL QUESO DE CAPA DE MOMPOX COLOMBIA TECNIFICAÇÃO, FÍSICO-QUÍMICAS E MICROBIOLÓGICAS CAMADA DE QUEIJO DA COLÔMBIA MOMPOX MANUFACTURING, PHYSICOCHEMICAL AND MICROBIOLOGICAL CHARACTERIZATION OF ARTISANAL LAYER CHEESE FROM MOMPOX COLOMBIA
by: CLEMENTE GRANADOS C, et al.
Published: (2010-12-01)

Suitability of the Nisin Z-producer <i>Lactococcus lactis </i>subsp. <i>lactis</i> CBM 21 to be Used as an Adjunct Culture for Squacquerone Cheese Production
by: Lorenzo Siroli, et al.
Published: (2020-04-01)

Evaluación de la distribución mitocondrial en ovocitos de perra: inmaduros, madurados in vitro y madurados in vivo
by: Saffie Vásquez, Pamela Cristina
Published: (2015)

Detection of Aeromonas hydrophila in Raw Milk and Soft Cheese in Baghdad City
by: Nadia Ibrahim Abdulaal
Published: (2019-12-01)

Prevalence of both Streptococcus agalactiae and Staphylococcus aureus Isolated from Raw milk and Soft cheese
by: Hanaa El-Mossalami, et al.
Published: (2010-03-01)

Evaluation of an alternative for manufacture of artisanal Minas cheese from micro-region of Campo das Vertentes, using pasteurized milk and industrial dairy cultures
by: Luiz Carlos Gonçalves Costa Júnior, et al.
Published: (2020-05-01)

Nisin reduces the Staphylococcus aureus count without changing the characteristics of artisanal Minas cheese from Araxá
by: Denise Sobral, et al.
Published: (2019-11-01)

Outbreak-Related Disease Burden Associated with Consumption of Unpasteurized Cow’s Milk and Cheese, United States, 2009–2014
by: Solenne Costard, et al.
Published: (2017-06-01)

<b>Antagonistic activity of dairy lactobacilli against gram-foodborne pathogens</b> - doi: 10.4025/actascitechnol.v36i1.18776
by: Marco Geria, et al.
Published: (2014-01-01)

RIPENING OF ARTISANAL MINAS CHEESE FROM THE "CAMPO DAS VERTENTES" REGION AND THE EFFECTS OF DRY AND WET PERIODS
by: Luiz Carlos Gonçalves Costa Júnior, et al.
Published: (2014-04-01)

Insight Into the Distribution of Staphylococci and Their Enterotoxins in Cheeses Under Natural Conditions
by: Alberto Bellio, et al.
Published: (2019-01-01)

Incidence, Ecology, and Fate of Target Foodborne Pathogens in the Cheesemaking Continuum
by: D'Amico, Dennis
Published: (2008)