English (United Kingdom)

https://curated-unify.zendy.io/wp-json/zendy-region/v1/featured_content/oa?rat=en

https://curated-unify.zendy.io/wp-json/zendy-region/v1/highlighted_journal/

Global: Zendy Plus annual

Presents the access of premium content as premium feature

Premium Content

Presents the keyphrase highlighting as premium feature

Keyphrase Highlighting

Presents the summarisation as premium feature

Summarisation

Insights

Presents the pdf analysis as premium feature

PDF Analysis

Presents the zaia usage as premium feature

ZAIA

Global: Zendy Tools annual

Global: Zendy Free Plan

Global: Zendy Tools monthly

Global: Zendy Plus monthly

espanolEl objetivo de este trabajo fue evaluar el cambio en la coloracion del queso cottage elaborado a partir de diferentes vias de acidificacion (enzimatica y quimica). La investigacion se realizo en los laboratorios de la Universidad del Valle (Cali, Colombia), entre los anos 2014 y 2015. Para el queso elaborado por medio de coagulacion enzimatica, es decir, el “queso control”, se empleo cultivo lactico y cuajo microbiano (CC), y para la elaboracion del queso por la via quimica se usaron soluciones de acido citrico (AC) y acido fosforico (AF). Se determinaron las propiedades fisicoquimicas y se analizo el comportamiento del color durante nueve dias de almacenamiento. Se encontraron diferencias significativas en acidez y humedad para los tres coagulantes. En el plano cromatico, los puntos final e inicial de las coordenadas a* y b* estuvieron muy cercanos entre si, lo que indica que el cambio de color se debio principalmente a los cambios en la luminosidad. La velocidad de disminucion de la luminosidad para los tres quesos se ajusto correctamente a cineticas de orden cero y uno. Las de primer orden presentaron mayores valores de coeficientes de correlacion lineal (R), AC: 0,8410±0,0533; AF: 0,8390±0,0847 y CC: 0,8717±0,0256. La cinetica de cambio de color tambien se ajusto correctamente al modelo cinetico de orden cero y uno, es decir, no hubo diferencia significativa (p EnglishThe 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 color behavior was analyzed over nine days of storage. Significant differences in acidity and moisture for the three coagulants were found. In the color plane, it was observed that the final and initial points of the coordinates a * and b * are close together; changes in color were mostly due to changes in brightness. The speed at which brightness decreased in the three cheeses matches kinetics order to zero and one. The first order kinetics displayed in higher values of linear correlation coefficients (R), AC: 0.8410 ± 0.0533; AF: 0.8390 ± 0.0847, and CC: 0.8717 ± 0.0256. The kinetics of change in color also adjusted correctly to zero and the first order kinetic model; that is, no significant difference (p

Efecto del proceso de acidificación sobre el color de queso cottage