2017
DOI: 10.15517/ma.v28i3.22876
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Efecto del proceso de acidificación sobre el color de queso cottage

Abstract: The objective of this study was to evaluate the color change of cottage cheese made with different processes of acidification (enzymatic and chemical) over time. The research was conducted at Universidad del Valle (Cali, Colombia) laboratories, between 2014 and 2015. Microbial rennet and lactic culture (CC) were used for enzymatic coagulation method (control cheese), and solutions of citric acid (CA) and phosphoric acid (PA) were used for the chemical method. The physicochemical properties were determined, and… Show more

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