• Caracterización fisicoquímica y grado de lipólisis en leche cruda. Impacto en la calidad de los quesos rallados durante las diferentes estaciones del año 

      Campos, Sonia; Audero, Gabriela Maria; Adorni, María Belén; Marmo, Lucía; Scavino, Agostina; Risso, Ariel; Costabel, Luciana Maria (Asociación Argentina de Tecnólogos Alimentarios (AATA), 2023-10)
      El grado de lipólisis de la leche es un indicador de calidad de la materia prima, que puede condicionar la calidad de los productos lácteos elaborados. En quesos, un nivel elevado de lipólisis en la materia prima puede ...
    • Caracterización fisicoquímica y microbiológica de calostro bovino: evaluación de su potencial uso para alimentación humana 

      Costabel, Luciana Maria; Audero, Gabriela Maria; Scavino, Agostina; Molineri, Ana Ines; Zbrun, M. Virginia; Soria, Tania; Campos, Sonia (Asociación Argentina de Tecnólogos Alimentarios (AATA), 2023-10)
      El calostro bovino es la primera secreción láctea de la hembra bovina luego del parto. Es rico en componentes de elevado valor nutricional, como β-lactoglobulina, α-lactoalbúmina, lactoferrina, inmunoglobulinas y factores ...
    • Cultivos adjuntos de quesería a partir de cepas de origen NSLAB 

      Peralta, Guillermo H.; Bergamini, Carina Viviana; Wolf, I. Verónica; Candioti, Mario César; Audero, Gabriela Maria; Paez, Roxana Beatriz; Gimenez, Paula; Perotti, María Cristina; Hynes, Erica Rut (Universidad Nacional del Litoral, 2019)
      Las bacterias lácticas no provenientes del fermento (NSLAB, non-starter lactic acid bacteria) son una parte esencial de la microbiota del queso. Este grupo microbiano deriva principalmente de la leche cruda, pero también ...
    • Efecto del uso de leche concentrada por ultrafiltración sobre el rendimiento y la maduración de quesos semiduros 

      Audero, Gabriela Maria; Sihufe, Guillermo; Niizawa, Ignacio; Biglione, Mara Gisela; Campos, Sonia; Cuatrin, Alejandra; Costabel, Luciana Maria (Asociación Argentina de Tecnólogos Alimentarios (AATA), 2023-10)
      El incremento en la cantidad de proteínas de la leche destinada a la elaboración de quesos mediante el agregado de leche ultrafiltrada (LUF), puede resultar una estrategia interesante para aumentar el rendimiento quesero. ...
    • Effect of heat treatment and spray drying on lactobacilli viability and resistance to simulated gastrointestinal digestion 

      Paez, Roxana Beatriz; Lavari, Luisina; Vinderola, Celso Gabriel; Audero, Gabriela Maria; Cuatrin, Alejandra; Zaritzky, Noemi Elisabet; Reinheimer, Jorge Alberto (Elsevier, 2012-10)
      Commercial probiotic bacteria are delivered mainly as frozen or freeze-dried cultures. However, spray drying is a lower cost technology that could be used for the production of probiotic cultures. In this work we aimed at ...
    • 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 ...
    • Estrategias tecnológicas innovadoras para incrementar el rendimiento durante la elaboración de quesos blandos 

      Audero, Gabriela Maria; Billoud, Ariana; Karlen, Joselina; Cambursano, Patricia; Guanchiale, Cesar; Costabel, Luciana Maria (Instituto de Tecnología de Alimentos, INTA, 2022-12)
      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, ...
    • Estrategias tecnológicas innovadoras para incrementar el rendimiento durante la elaboración de quesos semiduros 

      Audero, Gabriela Maria; Karlen, Joselina; Sihufe, Guillermo; Cuatrin, Alejandra; Costabel, Luciana Maria (Instituto de Tecnología de Alimentos, INTA, 2022-12)
      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, ...
    • 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 ...
    • Preventing undesired eye formation in soft cheese 

      Gimenez, Paula; Peralta, Guillermo H.; Guglielmotti, Daniela Marta; Audero, Gabriela Maria; Paez, Roxana Beatriz; Hynes, Erica Rut; Bergamini, Carina Viviana (Elsevier, 2021-05)
      The ability of the adjunct culture Lacticaseibacillus paracasei 90 (L90) to prevent undesired eye formation by heterofermentative bacteria was assessed in soft cheeses, ripened either in normal conditions or with interruptions ...
    • 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 ...
    • Spray-dried adjunct cultures of autochthonous non-starter lactic acid bacteria 

      Peralta, Guillermo H.; Bergamini, Carina Viviana; Audero, Gabriela Maria; Paez, Roxana Beatriz; Wolf, I. Verónica; Perotti, María Cristina; Hynes, Erica Rut (2017-08-16)
      Spray-drying of lactic cultures provides direct-to-vat starters, which facilitate their commercialization and use. However, this process may alter the metabolic activity and deteriorate technological features. In this work, ...
    • Study of the effects of spray‐drying on the functionality of probiotic lactobacilli 

      Paez, Roxana Beatriz; Lavari, Luisina; Audero, Gabriela Maria; Cuatrin, Alejandra; Zaritzky, Noemi Elisabet; Reinheimer, Jorge Alberto; Vinderola, Celso Gabriel (2013-05)
      Three probiotic lactobacilli strains were spray‐dried in 20% (w/v) skim milk and submitted to a simulated gastrointestinal digestion. Fresh or spray‐dried cultures were administered to mice for 5 and 10 days, and Immunoglobulin ...