Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/47853
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dc.contributor.authorSánchez-Macías, D.
dc.contributor.authorLaubscher, A.
dc.contributor.authorCastro, N.
dc.contributor.authorArgüello, A.
dc.contributor.authorJiménez-Flores, R.
dc.contributor.otherArguello, Anastasio
dc.contributor.otherCastro, Noemi
dc.contributor.otherJimenez-Flores, Rafael
dc.contributor.otherJimenez-Flores, Rafael
dc.contributor.otherSanchez Macias, Davinia
dc.date.accessioned2018-11-23T16:58:26Z-
dc.date.available2018-11-23T16:58:26Z-
dc.date.issued2013
dc.identifier.issn0022-0302
dc.identifier.urihttp://hdl.handle.net/10553/47853-
dc.description.abstractThe consumer trend for healthier food choices and preferences for low-fat products has increased the interest in low-fat cheese and nutraceutical dairy products. However, consumer preference is still for delicious food. Low- and reduced-fat cheeses are not completely accepted because of their unappealing properties compared with full-fat cheeses. The method reported here provides another option to the conventional cheese-making process to obtain lower fat cheese. Using CO2 as a supercritical fluid offers an alternative to reduce fat in cheese after ripening, while maintaining the initial characteristics and flavor. The aim of this experiment was to evaluate the effect of pressure (10, 20, 30, and 40 x 10(6) Pa) of supercritical CO2 on the amount of fat extracted, microbial population, polar lipid profile, and microstructure of 2 varieties of goat cheese: Majorero, a protected denomination of origin cheese from Spain, and goat Gouda-type cheese. The amount of fat was reduced 50 to 57% and 48 to 55% for Majorero and goat Gouda-type cheeses, respectively. Higher contents (on a fat basis) of sphingomyelin and phosphatidylcholine were found in Majorero cheese compared with control and goat Gouda-type cheeses. The microbial population was reduced after supercritical fluid extraction in both cheeses, and the lethality was higher as pressure increased in Majorero cheese, most noticeably on lactococcus and lactobacillus bacteria. The Gouda-type cheese did not contain any lactobacilli. Micrographs obtained from confocal laser scanning microscopy showed a more open matrix and whey pockets in the Majorero control cheese. This could explain the ease of extracting fat and reducing the microbial counts in this cheese after treatment with supercritical CO2. Supercritical fluid extraction with CO2 has great potential in the dairy industry and in commercial applications. The Majorero cheese obtained after the supercritical fluid extraction treatment was an excellent candidate as a low-fat goat cheese, lower in triglycerides and cholesterol but still with all the health benefits inherent in goat milk.
dc.publisher0022-0302
dc.relation.ispartofJournal of Dairy Science
dc.sourceJournal of Dairy Science[ISSN 0022-0302],v. 96, p. 1325-1334
dc.subject.otherFat Cheddar Cheese
dc.subject.otherReduced-Fat
dc.subject.otherFull-Fat
dc.subject.otherTexture
dc.subject.otherMilk
dc.subject.otherReduction
dc.subject.otherProteolysis
dc.subject.otherPerception
dc.subject.otherReplacers
dc.subject.otherMembrane
dc.titleEffects of supercritical fluid extraction pressure on chemical composition, Microbial population, Polar lipid profile, And microstructure of goat cheese
dc.typeinfo:eu-repo/semantics/Articlees
dc.typeArticlees
dc.identifier.doi10.3168/jds.2012-5473
dc.identifier.scopus84874309370-
dc.identifier.isi000315061700001
dcterms.isPartOfJournal Of Dairy Science
dcterms.sourceJournal Of Dairy Science[ISSN 0022-0302],v. 96 (3), p. 1325-1334
dc.contributor.authorscopusid24332855000
dc.contributor.authorscopusid36059374500
dc.contributor.authorscopusid57200208399
dc.contributor.authorscopusid6701710018
dc.contributor.authorscopusid7004646564
dc.description.lastpage1334
dc.description.firstpage1325
dc.relation.volume96
dc.type2Artículoes
dc.identifier.wosWOS:000315061700001
dc.contributor.daisngid1406120
dc.contributor.daisngid28170351
dc.contributor.daisngid330531
dc.contributor.daisngid298051
dc.contributor.daisngid366644
dc.identifier.investigatorRIDB-4493-2010
dc.identifier.investigatorRIDF-9621-2016
dc.identifier.investigatorRIDI-5229-2013
dc.identifier.investigatorRIDNo ID
dc.identifier.investigatorRIDNo ID
dc.contributor.wosstandardWOS:Sanchez-Macias, D
dc.contributor.wosstandardWOS:Laubscher, A
dc.contributor.wosstandardWOS:Castro, N
dc.contributor.wosstandardWOS:Arguello, A
dc.contributor.wosstandardWOS:Jimenez-Flores, R
dc.date.coverdateMarzo 2013
dc.identifier.ulpgces
dc.description.sjr1,407
dc.description.jcr2,55
dc.description.sjrqQ1
dc.description.jcrqQ1
dc.description.scieSCIE
item.fulltextSin texto completo-
item.grantfulltextnone-
crisitem.author.deptGIR IUSA-ONEHEALTH 4. Producción y Biotecnología Animal-
crisitem.author.deptIU de Sanidad Animal y Seguridad Alimentaria-
crisitem.author.deptDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.deptGIR IUSA-ONEHEALTH 4. Producción y Biotecnología Animal-
crisitem.author.deptIU de Sanidad Animal y Seguridad Alimentaria-
crisitem.author.deptDepartamento de Patología Animal, Producción Animal, Bromatología y Tecnología de Los Alimentos-
crisitem.author.orcid0000-0002-3026-2031-
crisitem.author.orcid0000-0002-4426-0678-
crisitem.author.parentorgIU de Sanidad Animal y Seguridad Alimentaria-
crisitem.author.parentorgIU de Sanidad Animal y Seguridad Alimentaria-
crisitem.author.fullNameCastro Navarro, Noemí-
crisitem.author.fullNameArgüello Henríquez, Anastasio-
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