Now showing items 1-5 of 5

    • Actividad del agua, pH y principales minerales del queso de Mahón 

      Esteban, M. Asunción; Marcos, A.; Beltrán de Heredia, F.; Alcalá, M. (Universidad de Córdoba, Servicio de Publicaciones, 1983)
      The a of Mahón cheese is relatively low (0,93-0,94) due to the high salt content (about 4 per cent). Since th pH value was also low (about 5,0) the poduct is stable against the growth of pathogen microorganisms and toxin ...
    • Caseínas y polipéptidos insolubles del queso de Mahón 

      Marcos, A.; Esteban, M. Asunción; Beltrán de Heredia, F.; Alcalá, M. (Universidad de Córdoba, Servicio de Publicaciones, 1982)
      Protein breakdown in natural (non processed) Mahon cheese is greater than in processed and grated cheese, because the latter are made from green cheese and the processing temperature inactivates the proteolytic systems of ...
    • Composición química y contenido energético del queso de Mahón 

      Beltrán de Heredia, F.; Alcalá, M.; Marcos, A.; Esteban, M. Asunción (Universidad de Córdoba, Servicio de Publicaciones, 1982)
      Sixteen samples from Mahon cheese (a cheese variety made in the Balearic Islands from whole cow"s milk) were analyzed for their chemical composition. From the analytical data their calorific values were estimated. Mean ...
    • Distribución del nitrógeno soluble del queso de Mahón 

      Beltrán de Heredia, F.; Alcalá, M.; Marcos, A.; Esteban, M. Asunción (Universidad de Córdoba, Servicio de Publicaciones, 1982)
      Non-processed Mahan cheese was relatively low in soluble nitrogen (23,6 p.100 of total N) due to high salt content, that reduces the ali.l to a low level and inhibits beta-casein hydrolysis.-""Processed cheeses and particulary ...
    • Inactivación térmica de las proteinasas del cardo Cynara Humilis L.: constantes cinéticas y termodinámicas 

      Esteban, M. Asunción; Alcalá, M.; Fernández-Salguero Carretero, J.; Martínez, E.; Marcos, A. (Universidad de Córdoba, Servicio de Publicaciones, 1980)