Now showing items 1-7 of 7

    • 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 ...
    • 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 para acelerar la maduración y diversificar el flavor en quesos duros 

      Costabel, Luciana Maria; Bergamini, Carina Viviana; Hynes, Erica Rut; Vaudagna, Sergio Ramon (Universidad Nacional del Litoral, 2019)
      La vinculación ciencia?industria ha evolucionado y hoy existe un acercamiento necesario y muy positivo para ambas partes. Los investigadores del INLAIN, dedicados desde los años 70 a estudiar la problemática microbiológica, ...
    • 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 ...
    • 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, E.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 ...
    • 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, ...