01322nam a2200229Ia 4500001060000000002005100600008003700651010001100688530002200699583003200721650002800753650003000781650001300811650004600824650001400870650003400884650002500918650002700943700003900970700004401009700003901053IA_Creams of different treatments after fifteen days, were subjected to analysis of chemical composition, texture and instrumental determination of sensory evaluation. These differ (p ? 0.05) in their content of fat, moisture and protein, depending on the degree of substitution of coconut oil by WPI, showing increases in protein content and fat reduction. Creams chocolate macadamia nut textural characteristics showed statistically significant compared to the A100 cream. As for the sensory evaluation, the cream A0,W100 revealed a much higher level of pleasure and was preferred by the consumer.EFECTO DEL AISLADO DE PROTEiNA DE LACTOSUERO SOBRE220117s    xx            000 0 und d  a186377  aDisponible en PDF  a1 ej. Impreso ; 1 ej. en CD  aCreamxMacadamia nuts    aCremaxNueces macadamia    aDesserts  aEvaluación sensorial de los alimentos    aPostres    aProteína de suero aislada    aSensory evaluation    aWhey protein isolate    aHernández Montes, Arturo, asesor  aHernández Rodríguez, Landy, asesor   aRamírez Santiago, César, dir.