Estrategias tecnológicas innovadoras para incrementar el rendimiento durante la elaboración de quesos blandos
Cheese yield and manufacturing efficiency are the main determinants of cheese production. profitability of cheese manufacturing plants. The most important factor affecting the cheese yield is the composition of the milk, in particular the concentrations of fats and proteins. An alternative used to standardize and increase the content of proteins in the milk to be processed, increasing cheese yield, consists of mixing milk with ultrafiltered milk concentrate (ULF) in the brew vat, in an amount to obtain the desired final concentration. The increase in protein content in the production milk, in addition to the impact on the cheese yield, allows obtaining a product with a differential nutritional value, due to the protein increase that it will have in its chemical composition. In the case of Argentine cheeses, this technology has been tested for soft cheeses, with little scientific information on the effect generated in the quality of the cheeses produced.
| Main Authors: | , , , , , |
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| Format: | info:ar-repo/semantics/informe técnico biblioteca |
| Language: | spa |
| Published: |
Instituto de Tecnología de Alimentos, INTA
2022-12
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| Subjects: | Soft Cheese, Food Processing, Performance Index, Protein Content, Lipid Content, Queso Blando, Procesamiento de Alimentos, Índice de Rendimiento, Contenido Proteico, Contenido de Lípidos, Innovative Technological Strategies, Estrategias Tecnológicas Innovadoras, |
| Online Access: | http://hdl.handle.net/20.500.12123/14287 |
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| Summary: | Cheese yield and manufacturing efficiency are the main determinants of cheese production. profitability of cheese manufacturing plants. The most important factor affecting the cheese yield is the composition of the milk, in particular the concentrations of fats and proteins. An alternative used to standardize and increase the content of proteins in the milk to be processed, increasing cheese yield, consists of mixing milk with ultrafiltered milk concentrate (ULF) in the brew vat, in an amount to obtain the desired final concentration. The increase in protein content
in the production milk, in addition to the impact on the cheese yield, allows obtaining a product with a differential nutritional value, due to the protein increase that it will have in its chemical composition. In the case of Argentine cheeses, this technology has been tested for soft cheeses, with little scientific information on the effect generated in the quality of the cheeses produced. |
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