Properties of Oaxaca Cheese Elaborated with Ultrasound-Treated Raw Milk: Physicochemical and Microbiological Parameters

The effect of ultrasound-treated fresh raw milk upon yield, physicochemical and microbiological quality of Oaxaca cheese was evaluated under a factorial design. The ultrasound frequencies tested were 25 and 45 kHz, during 15 or 30 min. The cheeses made with the ultrasonicated milk (30 min, high-inte...

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Detalles Bibliográficos
Autores principales: Huerta-Jimenez, Mariana, Herrera-Gomez, Brissa, Dominguez-Ayala, Eduardo A., Chavez-Martinez, America, Juarez-Moya, Juliana, Felix-Portillo, Monserrath, Alarcon-Rojo, Alma D., Carrillo-Lopez, Luis M.
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222384/
https://www.ncbi.nlm.nih.gov/pubmed/35741933
http://dx.doi.org/10.3390/foods11121735

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9222384/
https://www.ncbi.nlm.nih.gov/pubmed/35741933
http://dx.doi.org/10.3390/foods11121735

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