The Effect of High-Intensity Ultrasound on the Physicochemical and Microbiological Properties of Mexican Panela Cheese

High-intensity ultrasound could be an alternative to pasteurization for cheeses made with fresh raw milk, the properties of which must be preserved as part of their intangible cultural heritage, such as Panela cheese in Mexico. This research aimed to study the effect of the amplitude (50% and 100%)...

Descripción completa

Detalles Bibliográficos
Autores principales: Carrillo-Lopez, Luis M., Juarez-Morales, Monica G., Garcia-Galicia, Ivan A., Alarcon-Rojo, Alma D., Huerta-Jimenez, Mariana
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142555/
https://www.ncbi.nlm.nih.gov/pubmed/32182832
http://dx.doi.org/10.3390/foods9030313

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7142555/
https://www.ncbi.nlm.nih.gov/pubmed/32182832
http://dx.doi.org/10.3390/foods9030313

Ejemplares similares