Castell Palou, A.; Vaquiro, Henry A.; Cárcel Carrión, Juan Andrés; Rosselló, Carmen; Femenia, Antoni; Simal, S.(Taylor & Francis, 2012)
[EN] In the cheese industry, the longest phase in the manufacture of
cheese is ripening, during which a considerable loss of water occurs.
An understanding of the mass transfer mechanisms of drying would
thus contribute ...
Telis Romero, Javier; Vaquiro, Henry A.; Bon Corbín, José; Benedito Fort, José Javier(Elsevier, 2011-03)
[EN] Fresh cheese composition was assessed by measuring ultrasonic velocity in cheese and cheese blends at different temperatures Twenty types of commercial fresh cheeses with fat contents ranging from 0 2% to 17 6% w b ...