ListarArchivos de Zootecnia por tema "Queso fundido"

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    • 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 ...