LA CALIDAD DE LA LECHE DESTINADA A LA FABRICACIÓN DE QUESO: CALIDAD QUÍMICA MILK QUALITY FOR CHEESE PRODUCTION: CHEMICAL QUALITY A CALIDADE DA LEITE DESTINADA Á FABRICACIÓN DE QUEIXO: CALIDADE QUÍMICA

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 1998-12-01 DOI:10.1080/11358129809487586

M. E. Tornadijo, A. Marra, M. G. Fontán, B. Prieto, J. Carballo

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引用次数: 5

Abstract

Resumen Abstract Resumo En este articulo se revisan los factores que determinan, desde el punto de vista quimico, la calidad de la leche destinada a la fabricacion de queso. Se tratan el efecto de la presencia de sustancias inhibidoras (antibioticos, pesticidas y desinfectantes), la aptitud de la leche para ser coagulada por el cuajo (condicionada por factores inherentes a la propia leche y por los tratamientos tecnologicos realizados despues del ordeno) y la influencia de la composicion quimica de la leche, que determina el rendimiento quesero y se ve afectada por factores geneticos y ambientales. Palabras clave: queso, leche, calidad quimica. The factors which, from a chemical point of view, determine the quality of milk that is destined to cheesemaking are revised in this article. The effect of the presence of inhibitory substances (antibiotics, pesticides and disinfectants), the ability of the milk to be coagulated by the rennet (conditioned by inherent factors to the milk itself and by the technologi...

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本研究的目的是分析在西班牙和葡萄牙生产的牛奶的质量，以及在西班牙和葡萄牙生产的牛奶的质量。相待inhibidoras (antibioticos物质存在的影响能力,杀虫剂和消毒剂等),由浓缩驴乳(牛奶本身固有的因素的命令后所作的tecnologicos治疗)和composicion化学物质的影响,决定了性能quesero乳和受到geneticos和环境因素共同作用的结果。关键词:奶酪，牛奶，化学品质。从化学角度来看，决定用于奶酪制作的牛奶质量的因素在本文中进行了审查。抑制物质(抗生素、杀虫剂和消毒剂)的存在的影响，牛奶被肾脏凝结的能力(由牛奶本身的内在因素和技术决定的…

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.