{"id":6206,"date":"2021-02-05T11:01:26","date_gmt":"2021-02-05T11:01:26","guid":{"rendered":"https:\/\/idro.es\/?p=6206"},"modified":"2023-11-09T15:15:25","modified_gmt":"2023-11-09T15:15:25","slug":"beneficios-en-los-quesos-tratados-por-hpp","status":"publish","type":"post","link":"https:\/\/idro.es\/pt-pt\/beneficios-en-los-quesos-tratados-por-hpp\/","title":{"rendered":"Benef\u00edcios dos queijos tratados por HPP"},"content":{"rendered":"<p><span style=\"display: inline !important; float: none; background-color: #ffffff; color: inherit; cursor: text; font-family: 'Helvetica Neue',Helvetica,Arial,sans-serif; font-size: 15px; font-size-adjust: none; font-stretch: normal; font-style: inherit; font-variant: normal; font-weight: inherit; letter-spacing: normal; line-height: 1.625; orphans: 2; text-align: left; text-decoration: none; text-indent: 0px; text-transform: none; -webkit-text-stroke-width: 0px; white-space: normal; word-spacing: 0px;\">Con el tratamiento de alta presi\u00f3n se obtienen quesos con mejor vida \u00fatil<\/span><\/p>\n<p><!--more--><b><\/b><\/p>\n<p>y seguridad alimentaria. Productos como el queso fresco, la mozzarella y similares, quesos curados, quesos elaborados en base a leche cruda, snacks de queso, etc., encuentran beneficios en el uso de esta tecnolog\u00eda.<br \/>\nAs\u00ed, por ejemplo, en el queso fresco puede mejorar la maduraci\u00f3n (fren\u00e1ndola o aceler\u00e1ndola), adem\u00e1s de mejorar su textura y olor. Y, en el caso de los quesos elaborados a partir de leche cruda, por el efecto de las altas presiones en los mismos, se desactivan las bacterias que deterioran el alimento, permaneciendo estable durante su vida \u00fatil y reduci\u00e9ndose su amargor.<\/p>\n<p>Para m\u00e1s informaci\u00f3n sobre esta tem\u00e1tica revise estos art\u00edculos:<\/p>\n<ul>\n<li><em>Okpala et al. (2010). <u>Effects of high-pressure processing (HPP) on the microbiological, physico-chemical and sensory properties of fresh cheeses:<\/u><\/em><em><u> A review<\/u>. African Journal of Biotechnology. 825. 7391-7398.<\/em><\/li>\n<li><em>Evert-Arriagada et al. \u00a0<\/em><a href=\"https:\/\/www.sciencedirect.com\/science\/article\/abs\/pii\/S002364381300385X\" target=\"_blank\" rel=\"noopener\"><em>Commercial application of high-pressure processing for increasing starter-free fresh cheese shelf-life<\/em><\/a><em>. LWT \u2013 Food Science and Technology 55(2): 498-505. 2014.<\/em><\/li>\n<li><em>Delgado-Mart\u00ednez et al. <u>Volatile compounds and sensory changes after high pressure processing of mature \u201cTorta del Casar\u201d (raw ewe&#8217;s milk cheese) during refrigerated storage<\/u>, Innovative Food Science &amp; Emerging Technologies, Volume 52, 2019, Pages 34-41<\/em><\/li>\n<li><em>Tomasula et al. <u>Effect of high-pressure processing on reduction of Listeria monocytogenes in packaged Queso Fresco.<\/u> J Dairy Sci. 2014 Mar;97(3):1281-95. doi: 10.3168\/jds.2013-7538. Epub 2014 Jan 17. PMID: 24440267.<\/em><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Con el tratamiento de alta presi\u00f3n se obtienen quesos con mejor vida \u00fatil<\/p>\n","protected":false},"author":4,"featured_media":6204,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[254],"tags":[90,134,170,179],"class_list":["post-6206","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-noticia","tag-hpp-pt-pt","tag-mayor-vida-util-pt-pt","tag-quesos-pt-pt","tag-quesos-leche-cruda-pt-pt"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Benef\u00edcios dos queijos tratados por HPP - IDRO<\/title>\n<meta name=\"description\" content=\"Vantagens da tecnologia HPP para o tratamento de queijos. 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