English   español  
Por favor, use este identificador para citar o enlazar a este item: http://hdl.handle.net/10261/115289
Compartir / Impacto:
Estadísticas
Add this article to your Mendeley library MendeleyBASE
Ver citas en Google académico
Visualizar otros formatos: MARC | Dublin Core | RDF | ORE | MODS | METS | DIDL
Exportar otros formatos: Exportar EndNote (RIS)Exportar EndNote (RIS)Exportar EndNote (RIS)
Título

Salt balance and rennet clotting properties of cow's, ewe's, and goat's milks preserved with carbon dioxide

Autor Fuente, Miguel Ángel de la ; Olano, Agustín ; Requena, Teresa ; Juárez, Manuela
Palabras clave Carbon dioxide
Renneting properties.
Goat's
Ewe's
Mineral balance
Cow's milk
Fecha de publicación 1998
EditorInternational Association for Food Protection
Citación Journal of Food Protection 61: 66- 72 (1998)
ResumenCow's, ewe's, and goat's milk samples were treated with carbon dioxide gas until a pH of 6.1 was reached and stored at 4°C to determine the resulting modifications in the mineral balance. The amounts of calcium and phosphorus dissolved during the acidification were similar in the three species. The acidification with CO2 produced the dissolution of phosphorus and magnesium in concentrations similar to those attained by acidification with lactic acid or hydrochloric acid. Still, the contents of soluble calcium and ionic calcium were higher with the CO2 treatment. The increase of ionic calcium due to the addition of CO2 could explain why milk subjected to such treatment is better suited for coagulation. Removal of added CO2 by shaking the milk for several hours at atmospheric pressure resulted in a higher concentration of ionic-calcium than was found in control milks to which no CO2 had been added. Thus the addition of CO2 improved milk's technological suitability for cheesemaking.
URI http://hdl.handle.net/10261/115289
Identificadoresissn: 0362-028X
Aparece en las colecciones: (IF) Artículos
Ficheros en este ítem:
Fichero Descripción Tamaño Formato  
accesoRestringido.pdf15,38 kBAdobe PDFVista previa
Visualizar/Abrir
Mostrar el registro completo
 


NOTA: Los ítems de Digital.CSIC están protegidos por copyright, con todos los derechos reservados, a menos que se indique lo contrario.