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Wolfschoon-Pombo Handbook
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Effect of the compositional factors and processing conditions on the creaming reaction during process cheese manufacturing
Abstract: Select influence factors in processed cheese making (protein and fat content, fat globule size, and rework addition) affecting...
Alan Frederick Wolfschoon Pombo
4 de jan. de 2019
Forced syneresis determination results from comercial cream cheese samples
Abstract pH, ζ-potential and ionic calcium of 26 commercial cream cheese samples were determined along with forced syneresis by stepwise...
Alan Frederick Wolfschoon Pombo
19 de mai. de 2018
Buffering curves of ideal whey fraction obtained from a cascade mebrane separation process
Abstract Skimmed milk was fractionated via a cascade system: Graphic plotting of milcrofiltration (MF); ultrafifltration (UF);...
Alan Frederick Wolfschoon Pombo
1 de nov. de 2016
Rennet coagulation properties of UHT-treated phosphocasein dispersions as a function of casein and NaCl concentrations
Abstract The renneting properties of whey protein-free, UHT-heated (140 ºC/10 s) casein dispersions were investigated as a function of...
Alan Frederick Wolfschoon Pombo
1 de mai. de 2016
Processo para fabricar e preparar queijo e outros produtos lacticínios contendo ácido lactobiônico
Processo para fabricar queijos e outros produtos laticínios e os produtos resultantes, no qual o ácido lactobiônico é adicionado ou...
Alan Frederick Wolfschoon Pombo
17 de mar. de 2015
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