Desarrollo de quesos probióticos de alta actividad de agua, reducidos en grasas y colesterol | Development of high water activity, probiotic, fat-reduced and cholesterol-reduced cheese
2014 | 2015
Lazzaroni, Sandra María Sol | Rozycki, Sergio Darío | Alzamora, Stella Maris | Mozzi, Fernanda Beatriz | Meinardi, Carlos Alberto | Buera, María del Pilar
Fil: Lazzaroni, Sandra María Sol. Universidad Nacional del Litoral. Facultad de Ingeniería Química; Argentina.
Show more [+] Less [-]Se ha desarrollado un queso untable con colesterol reducido, conservando la grasa láctea. Además es vehículo de microorganismos probióticos y de nutrientes esenciales (minerales, calcio; y proteínas de alto valor biológico, seroproteínas lácteas)
Show more [+] Less [-]Have been developed a cholesterol-reduced spread cheese, retaining milk fat. It is also vehicle of probiotic and essential nutrients (minerals such as calcium, and protein of high biological value as milk serum proteins).
Show more [+] Less [-]Consejo Nacional de Investigaciones Científicas y Técnicas
Show more [+] Less [-]AGROVOC Keywords
Bibliographic information
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