Identificador persistente para citar o vincular este elemento: http://hdl.handle.net/10553/47859
Campo DC Valoridioma
dc.contributor.authorSánchez-Macas, Davinia
dc.contributor.authorMoreno-Indias, Isabel
dc.contributor.authorÁlvarez, Sergio
dc.contributor.authorClevelan, Megan
dc.contributor.authorCastro, Noemi
dc.contributor.authorArgüello, Anastasio
dc.contributor.authorDel Rosario Fresno, María
dc.contributor.otherCastro, Noemi
dc.contributor.otherMoreno-Indias, Isabel
dc.contributor.otherMoreno-Indias, Isabel
dc.contributor.otherArguello, Anastasio
dc.contributor.otherSanchez Macias, Davinia
dc.date.accessioned2018-11-23T17:01:15Z-
dc.date.available2018-11-23T17:01:15Z-
dc.date.issued2012
dc.identifier.issn0971-2119
dc.identifier.urihttp://hdl.handle.net/10553/47859-
dc.description.abstractThe market for goat milk cheese has grown due to the new tendencies to consume innovative products, and the fact that it has provided a profitable alternative to cow milk cheese due to its inherent health-promoting attributes. The trends toward healthier eating have increased the interest in low-fat cheese (LFC). The objective of this study is to enable an understanding and provides a baseline of the effect of fat reduction on sensory analyses and consumer acceptability of cheeses made from raw goat milk with three different fat contents and ripened for 28 days using an artisanal method. Odour and flavour intensity was lower as fat decreased in cheese, and LFC and reduced-fat cheese (RFC) were firmer, friable, grainier, drier, acidic and less adhesive and sweet than full-fat cheese (FFC). Both judges and consumers preferred the FFC, mainly because of the greater intensity and the combination of this with excessive hardness and high masticability was likely the main cause of non-acceptance.
dc.publisher0971-2119
dc.relation.ispartofJournal of Applied Animal Research
dc.sourceJournal of Applied Animal Research[ISSN 0971-2119],v. 40, p. 124-132
dc.subject.otherCheddar Cheese
dc.subject.otherTexture
dc.subject.otherTechnology
dc.subject.otherProducts
dc.subject.otherMicrostructure
dc.subject.otherPerception
dc.subject.otherReduction
dc.subject.otherMimetics
dc.subject.otherRennet
dc.titleSensory analysis of full-, reduced- and low-fat cheese elaborated with raw goat milk
dc.typeinfo:eu-repo/semantics/Articlees
dc.typeArticlees
dc.identifier.doi10.1080/09712119.2011.633880
dc.identifier.scopus84861929648-
dc.identifier.isi000304477000009
dcterms.isPartOfJournal Of Applied Animal Research
dcterms.sourceJournal Of Applied Animal Research[ISSN 0971-2119],v. 40 (2), p. 124-132
dc.contributor.authorscopusid24332855000
dc.contributor.authorscopusid24332457100
dc.contributor.authorscopusid9237595300
dc.contributor.authorscopusid55243394400
dc.contributor.authorscopusid57200208399
dc.contributor.authorscopusid6701710018
dc.contributor.authorscopusid55243394300
dc.description.lastpage132
dc.description.firstpage124
dc.relation.volume40
dc.type2Artículoes
dc.identifier.wosWOS:000304477000009
dc.contributor.daisngid1406120
dc.contributor.daisngid1065675
dc.contributor.daisngid3464354
dc.contributor.daisngid34945729
dc.contributor.daisngid26082346
dc.contributor.daisngid330531
dc.contributor.daisngid298051
dc.contributor.daisngid18337088
dc.identifier.investigatorRIDF-9621-2016
dc.identifier.investigatorRIDE-8907-2011
dc.identifier.investigatorRIDB-6595-2017
dc.identifier.investigatorRIDB-4493-2010
dc.identifier.investigatorRIDNo ID
dc.contributor.wosstandardWOS:Sanchez-Macias, D
dc.contributor.wosstandardWOS:Moreno-Indias, I
dc.contributor.wosstandardWOS:Alvarez, S
dc.contributor.wosstandardWOS:Clevelan, M
dc.contributor.wosstandardWOS:Castro, N
dc.contributor.wosstandardWOS:Arguello, A
dc.contributor.wosstandardWOS:Fresno, MD
dc.date.coverdateJunio 2012
dc.identifier.ulpgces
dc.description.sjr0,207
dc.description.jcr0,123
dc.description.sjrqQ3
dc.description.jcrqQ4
dc.description.scieSCIE
item.grantfulltextnone-
item.fulltextSin texto completo-
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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