Peiró Asensi, Joel(Universitat Politècnica de València, 2024-03-28)
[ES] El sector ovino-caprino, incluyendo ambas orientaciones productivas (carne y leche) representa en torno al 4 % de la Producción Final Agraria (PFA) en España, con un valor estimado de 2.267,0 millones de euros en 2021. ...
Curotto Zola, Jesús Ernesto(Universitat Politècnica de València, 2016-02-23)
[EN] The presence of antibiotic residues in the milk industry is a problem for the manufacture of products; It may be affected the process of elaboration and / or the characteristics of the final product and more importantly ...
González González, Mar(Universitat Politècnica de València, 2021-05-25)
[ES] La leche de cabra se destina principalmente a la elaboración de queso. En general se considera que la aptitud de la leche para su transformación en este producto lácteo depende de diferentes factores como las propiedades ...
Santapaola, Julia Eleonora(Universitat Politècnica de València, 2016-01-07)
[EN] The goat cheese traditionally produced in the province of Jujuy in most cases is salted by incorporating dry salt, either mixed with curd mass, by adding salt on its surface or by incorporating salt between layers of ...
Román Paterna, Carlos(Universitat Politècnica de València, 2015-09-18)
[EN] In the present study on cheese goat cheese and cow mixed mainly acidic coagulation produced in Quesos y Postres del Niño S.L. used a number of parameters of interest to the dairy industry, such as: the evolution of ...
Pla Molina, Estefanía(Universitat Politècnica de València, 2017-02-02)
[EN] Summary
The presence of antibiotic residues in milk from animals treated with veterinary drugs
therapeutically or prophyl
actically, can have serious consequences for the consumer ...