{"id":6564,"date":"2019-10-31T15:17:29","date_gmt":"2019-10-31T15:17:29","guid":{"rendered":"https:\/\/certa.uab.cat\/?page_id=6564"},"modified":"2019-11-26T12:05:35","modified_gmt":"2019-11-26T12:05:35","slug":"development-of-low-in-fat-cheese-with-improved-organiloptic-characteristics","status":"publish","type":"page","link":"https:\/\/certa.uab.cat\/index.php\/en\/what-we-offer\/development-of-low-in-fat-cheese-with-improved-organiloptic-characteristics\/","title":{"rendered":"Development of low in fat cheese with improved organiloptic characteristics"},"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; 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tablet_width_inherit=&#8221;default&#8221; tablet_text_alignment=&#8221;default&#8221; 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;What we offer&#8221;][vc_custom_heading text=&#8221;Development of low-fat cheeses with improved organoleptic characteristics &#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_1572535133847{margin-top: 30px !important;margin-bottom: 30px !important;}&#8221;]Use of new technologies such as high hydrostatic pressure and ultra-high pressure homogenization (UHPH) to modify milk components (proteins and fat) and the sensory characteristics of low-fat cheeses.<\/p>\n<p>The incorporation of serum proteins treated by high hydrostatic pressure, or cream treated by UHPH, allows the production of cheeses with low fat content (therefore, nutritionally healthier) but with improved sensory characteristics with respect to products Low fat that is currently on the market.<\/p>\n<p>Apart from the cheese industry, high-pressure denatured serum proteins or UHPH-treated cream can be used as a functional ingredient in other dairy foods that need to be produced with reduced amounts of fat (fermented milks, curds, yogurts, ice cream, etc.).[\/vc_column_text][\/vc_column][\/vc_row]\n","protected":false},"excerpt":{"rendered":"<p>[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; background_hover_color_opacity=&#8221;1&#8243; background_image=&#8221;6112&#8243; column_link_target=&#8221;_self&#8221; column_shadow=&#8221;none&#8221; column_border_radius=&#8221;none&#8221; width=&#8221;1\/4&#8243; tablet_width_inherit=&#8221;default&#8221; tablet_text_alignment=&#8221;default&#8221; phone_text_alignment=&#8221;default&#8221;&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":6536,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"class_list":["post-6564","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=\"What we offer Development of low-fat cheeses with improved organoleptic characteristics Use of new technologies such as high hydrostatic pressure and ultra-high pressure homogenization (UHPH) to modify milk components (proteins and fat) and the sensory characteristics of low-fat cheeses. 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