Encapsulation of materials in particles dispersed in water has many applications in
nutritional foods, imaging, energy production and therapeutic/diagnostic medicine …

Dairy industry has sought strategies for obtaining products that meet new market demands,
focusing on foods of higher nutritional quality to be better options for consumers. In this …

This study aimed to evaluate the effects of Lactobacillus casei 01 on quality parameters of
Minas Frescal cheese and to investigate the hematological and clinical effects of its regular …

Yam soluble fiber (YSF) extracted from Pachyrhizus erosus was added (1g per 100mL) to a
stirred yogurt (SYYSF). Its syneresis and microstructure properties were evaluated and …

El objetivo de la presente revisión se centra en describir uno de los productos lácteos de
mayor consumo en México, el queso fresco; su proceso de elaboración, las principales …

Several proteases from plant sources have been proposed as milk coagulants, however,
limited research has been done on their milk-clotting properties. The effect of temperature on …

Double emulsions of water-in-oil-in-water (W1/O/W2) type were prepared in skim milk using
20 kHz ultrasound. Ultrasonic emulsification provides a simple and quick yet effective …

The aim of this work is to investigate the possibility of producing low-fat cheddar cheeses
using double emulsions, enriched with milk or vegetable proteins. Primary w/o emulsions …

Low fat Cheddar cheese (LFC) with up to 91% fat reduction were prepared using four levels
of sodium alginate (alginate): 0.12 (LFCA1), 0.17 (LFCA2), 0.18 (LFCA3) and …

This study evaluated the effects of incorporating the probiotics Bifidobacterium animalis
subsp. lactis Bb-12 (B. lactis) or Lactobacillus acidophilus La-05 (L. acidophilus) into goat …