Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties

Thermosonication as an effective substitution for fusion in Brazilian cheese spread (Requeijão Cremoso) manufacturing: The effect of ultrasonic power on technological properties

In this initial study, the impact of thermosonication as an alternative to the traditional fusion in Brazilian cheese spread (Requeijão Cremoso) manufacture was investigated. The effect of ultrasound (US) power was evaluated considering various aspects such as gross composition, microstructure, text...

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Bibliographic Details
Main Authors: Rafaella S. Moura, Jonas T. Guimarães, Hugo Scudino, Monica Q. Freitas, Eliane T. Mársico, Erick.A. Esmerino, Celso Sant'Anna, Pedro Henrique Campelo Félix, Tatiana C. Pimentel, Bruno N. Paulino, Vitoria H. Cauduro, Erico M.M. Flores, José Ricardo H. Lopes, Adriano G. Cruz
Format: Article
Language:English
Published: Elsevier 2024-05-01
Series:Ultrasonics Sonochemistry
Subjects:
Ultrasound processing
Processed cheese spread
Effects of ultrasound on cheese
Dairy products
Requeijão Cremoso processing
Food processing
Online Access:http://www.sciencedirect.com/science/article/pii/S1350417724001159

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http://www.sciencedirect.com/science/article/pii/S1350417724001159

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