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Mostrando ítems 1-7 de 7

    • Calcium-induced skim milk gels: Effect of milk powder concentration and pH on tribo-rheological characteristics and gel physico-chemical properties 

      Olivares, María Laura; Costabel, Luciana Maria; Zorrilla, Susana E.; Vicente, J. de (Elsevier, 2022-03)
      The physico-chemical and tribo-rheological characteristics of calcium-induced skim milk gels obtained by heating of milk dispersions prepared with different concentrations of skim milk powder (10, 20 and 30% w/w) and calcium ...

    • Effect of high-pressure treatment on hard cheese proteolysis 

      Costabel, Luciana Maria; Bergamini, Carina Viviana; Vaudagna, Sergio Ramon; Cuatrin, Alejandra; Audero, Gabriela Maria; Hynes, Erica Rut (2016-06)
      The application of high hydrostatic pressure (HHP) treatment has been proposed to reduce the ripening time of cheese via modifications in the enzymatic activities or the substrate reactivity. Investigations on the effect ...

    • Increase of milk heat stability by addition of casein glycomacropeptide 

      Acosta, Nadia Belen; Costabel, Luciana Maria; Campos, Sonia; Cuatrin, Alejandra; Olivares, Maria Laura (Elsevier, 2023-04)
      The effect of caseinglycomacropeptide (CMP) addition on the heat stability and physicochemical characteristics of milk was studied. The heat coagulation time (HCT) of milk samples with different CMP concentrations added ...

    • Influence of chymosin type and curd scalding temperature on proteolysis of hard cooked cheeses 

      Costabel, Luciana Maria; Bergamini, Carina Viviana; Pozza, Leila; Cuffia, Facundo; Candioti, Mario César; Hynes, Erica Rut (Cambridge University Press, 2015-08)
      In this work, we studied the influence of the type of coagulant enzyme and the curd scalding temperature on the proteolysis and residual coagulant and plasmin activities of a cooked cheese, Reggianito, in the interest of ...

    • Milk fortified with calcium: Changes in the physicochemical and rheological characteristics that affect the stability 

      Acosta, Nadia Belen; Sihufe, Guillermo Adrián; Meza, Bárbara Erica; Marino, Fernanda; Costabel, Luciana Maria; Zorrilla, Susana E.; Olivares, María Laura (Elsevier, 2020-09)
      The objective of this work was to analyze the changes in the physicochemical and rheological characteristics of milk fortified with different calcium salts. Reconstituted milk samples using skim milk powder with different ...

    • Performance of Lactobacillus paracasei 90 as an adjunct culture in soft cheese under cold chain interruption 

      Peralta, Guillermo H.; Bergamini, Carina Viviana; Costabel, Luciana Maria; Audero, Gabriela Maria; Ale, Elisa C.; Binetti, Ana; Wolf, I. Verónica; Cuatrin, Alejandra; Nieto, I.; Perotti, María Cristina; Hynes, Erica Rut (Elsevier, 2020-06)
      In this work, we simulated cold chain interruptions in soft cheeses of high-moisture to assess their impact on ripening, putting attention on the behaviour of an adjunct culture of Lactobacillus paracasei 90 (L90) when it ...

    • Quantification of aflatoxin M1 carry-over rate from feed to soft cheese 

      Costamagna, Dianela Anahi; Gaggiotti, Monica Del Carmen; Chiericatti, Carolina; Costabel, Luciana Maria; Audero, Gabriela Maria; Taverna, Miguel Angel; Signorini, Marcelo (Elsevier, 2019)
      From January to December 2016, samples of milk and feeds of dairy cattle were monthly collected. The concentration of mycotoxins in all matrices was determined using the enzymatic immunoassay technique. The average ...