{"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=&#8221;full_width_content&#8221; full_screen_row_position=&#8221;middle&#8221; equal_height=&#8221;yes&#8221; content_placement=&#8221;middle&#8221; full_height=&#8221;yes&#8221; columns_placement=&#8221;stretch&#8221; scene_position=&#8221;center&#8221; text_color=&#8221;dark&#8221; text_align=&#8221;left&#8221; overlay_strength=&#8221;0.3&#8243; shape_divider_position=&#8221;bottom&#8221; bg_image_animation=&#8221;none&#8221;][vc_column column_padding=&#8221;no-extra-padding&#8221; column_padding_position=&#8221;all&#8221; background_color_opacity=&#8221;1&#8243; 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phone_text_alignment=&#8221;default&#8221; column_border_width=&#8221;none&#8221; column_border_style=&#8221;solid&#8221; bg_image_animation=&#8221;none&#8221;][nectar_animated_title heading_tag=&#8221;h5&#8243; style=&#8221;color-strip-reveal&#8221; color=&#8221;Accent-Color&#8221; text=&#8221;Qu\u00e8 oferim&#8221;][vc_custom_heading text=&#8221;Desenvolupament de formatges baixos en greix amb caracter\u00edstiques organol\u00e8ptiques millorades&#8221; font_container=&#8221;tag:h3|font_size:42|text_align:left|line_height:52px&#8221; use_theme_fonts=&#8221;yes&#8221;][vc_column_text css=&#8221;.vc_custom_1568718194995{margin-top: 30px !important;margin-bottom: 30px !important;}&#8221;]\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=&#8221;full_width_content&#8221; 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