{"id":6064,"date":"2019-07-11T08:50:58","date_gmt":"2019-07-11T08:50:58","guid":{"rendered":"https:\/\/certa.uab.cat\/?page_id=6064"},"modified":"2019-09-17T11:03:19","modified_gmt":"2019-09-17T11:03:19","slug":"formatges-baixos-en-greix","status":"publish","type":"page","link":"https:\/\/certa.uab.cat\/index.php\/que-oferim\/formatges-baixos-en-greix\/","title":{"rendered":"Formatges baixos en greix"},"content":{"rendered":"[vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb equal_height=\u00bbyes\u00bb content_placement=\u00bbmiddle\u00bb full_height=\u00bbyes\u00bb columns_placement=\u00bbstretch\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb overlay_strength=\u00bb0.3&#8243; shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1&#8243; background_hover_color_opacity=\u00bb1&#8243; 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style=\u00bbcolor-strip-reveal\u00bb color=\u00bbAccent-Color\u00bb text=\u00bbQu\u00e8 oferim\u00bb][vc_custom_heading text=\u00bbDesenvolupament de formatges baixos en greix amb caracter\u00edstiques organol\u00e8ptiques millorades\u00bb font_container=\u00bbtag:h3|font_size:42|text_align:left|line_height:52px\u00bb use_theme_fonts=\u00bbyes\u00bb][vc_column_text css=\u00bb.vc_custom_1568718194995{margin-top: 30px !important;margin-bottom: 30px !important;}\u00bb]\u00das de noves tecnologies com l\u2019alta pressi\u00f3 hidrost\u00e0tica i la ultra alta pressi\u00f3 per homogene\u00eftzaci\u00f3 (UHPH) per a modificar components de la llet (prote\u00efnes i greix) i les caracter\u00edstiques sensorials dels formatges baixos en greix.<\/p>\n<p>La incorporaci\u00f3 de prote\u00efnes s\u00e8riques tractades per alta pressi\u00f3 hidrost\u00e0tica o b\u00e9, nata tractada per UHPH a la llet desnatada, permet la producci\u00f3 de formatges amb baix contingut de greix (per tant, nutricionalment m\u00e9s sans) per\u00f2 amb les caracter\u00edstiques sensorials millorades respecte els productes baixos en greix que hi ha actualment al mercat.<\/p>\n<p>A part de la industria formatgera, les prote\u00efnes s\u00e8riques desnaturalitzades per alta pressi\u00f3 o la nata tractada per UHPH es poden utilitzar com a ingredient funcional en altres aliments d\u2019origen l\u00e0ctic que requereixen ser produ\u00efts amb quantitats redu\u00efdes de greix (llets fermentades, quallades, iogurts, gelats, etc.).[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"<p>[vc_row type=\u00bbfull_width_content\u00bb full_screen_row_position=\u00bbmiddle\u00bb equal_height=\u00bbyes\u00bb content_placement=\u00bbmiddle\u00bb full_height=\u00bbyes\u00bb columns_placement=\u00bbstretch\u00bb scene_position=\u00bbcenter\u00bb text_color=\u00bbdark\u00bb text_align=\u00bbleft\u00bb overlay_strength=\u00bb0.3&#8243; shape_divider_position=\u00bbbottom\u00bb bg_image_animation=\u00bbnone\u00bb][vc_column column_padding=\u00bbno-extra-padding\u00bb column_padding_position=\u00bball\u00bb background_color_opacity=\u00bb1&#8243; background_hover_color_opacity=\u00bb1&#8243; background_image=\u00bb6112&#8243; column_link_target=\u00bb_self\u00bb column_shadow=\u00bbnone\u00bb column_border_radius=\u00bbnone\u00bb width=\u00bb1\/4&#8243; tablet_width_inherit=\u00bbdefault\u00bb tablet_text_alignment=\u00bbdefault\u00bb phone_text_alignment=\u00bbdefault\u00bb&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":5910,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-6064","page","type-page","status-publish"],"aioseo_notices":[],"aioseo_head":"\n\t\t<!-- All in One SEO 4.9.8 - aioseo.com -->\n\t<meta name=\"description\" content=\"Qu\u00e8 oferim Desenvolupament de formatges baixos en greix amb caracter\u00edstiques organol\u00e8ptiques millorades \u00das de noves tecnologies com l\u2019alta pressi\u00f3 hidrost\u00e0tica i la ultra alta pressi\u00f3 per homogene\u00eftzaci\u00f3 (UHPH) per a modificar components de la llet (prote\u00efnes i greix) i les caracter\u00edstiques sensorials dels formatges baixos en greix. 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