Identificador persistente para citar o vincular este elemento: http://hdl.handle.net/10553/47888
Campo DC Valoridioma
dc.contributor.authorÁlvarez, S.
dc.contributor.authorFresno, M.
dc.contributor.authorMéndez, P.
dc.contributor.authorCastro, N.
dc.contributor.authorFernández, J. R.
dc.contributor.authorSanz Sampelayo, M. R.
dc.contributor.otherCastro, Noemi
dc.contributor.otherFresno Escudero, Manuel
dc.date.accessioned2018-11-23T17:14:59Z-
dc.date.available2018-11-23T17:14:59Z-
dc.date.issued2007
dc.identifier.issn0022-0302
dc.identifier.urihttp://hdl.handle.net/10553/47888-
dc.description.abstractTo establish the effect of an alternative diet on the quality of Majorero cheese, the basic physicochemical parameters, fatty acid profile, and sensory characteristics were studied. Two groups of 20 Majorero goats were fed 2 different diets: a forage diet (DF), which had a high ratio of long fiber to concentrates (65:35), and a concentrate diet (DC), with a low ratio of long fiber to concentrates (35:65). The DF dietary fiber was supplied by native forages adapted to arid land. A total of 42 Majorero goat cheeses were used for this study: 21 in the DF group and 21 in the DC group. Seven cheeses from each group were tested after 2, 15, and 60 d of ripening. The milk produced by goats fed the DF diet had a higher fat concentration. No significant differences were observed in the milk fatty acid profile. The diet affected the chemical composition of the cheese in pH and fat content, and fat was significantly higher in cheeses made from DF milk than those from DC milk. Dietary characteristics had important effects on the medium-chain fatty acid composition (C-6 to C-14) of the cheese fat, giving DF cheeses the specific goat's milk flavor that is sought after for this type of cheese. The fatty acid composition (%) differed substantially among different ripening times. The DF cheeses were more appreciated by the panelists, as they had a greater variety of odors and flavors than the DC cheeses. The DF hard cheeses were described as having vegetable and fruity tones as well as tones of hay and dried fruit.
dc.publisher0022-0302
dc.relation.ispartofJournal of Dairy Science
dc.sourceJournal of Dairy Science[ISSN 0022-0302],v. 90, p. 2181-2188
dc.subject.otherCheddar Cheese
dc.subject.otherFatty-Acids
dc.subject.otherMilk
dc.subject.otherLipolysis
dc.subject.otherBovine
dc.subject.otherHay
dc.titleAlternatives for improving physical, chemical, and sensory characteristics of goat cheeses: The use of arid-land forages in the diet
dc.typeinfo:eu-repo/semantics/Articlees
dc.typeArticlees
dc.identifier.doi10.3168/jds.2006-506
dc.identifier.scopus35748943178-
dc.identifier.isi000245651700012
dcterms.isPartOfJournal Of Dairy Science
dcterms.sourceJournal Of Dairy Science[ISSN 0022-0302],v. 90 (5), p. 2181-2188
dc.contributor.authorscopusid9237595300
dc.contributor.authorscopusid22953621200
dc.contributor.authorscopusid8160163600
dc.contributor.authorscopusid57200208399
dc.contributor.authorscopusid57214299221
dc.contributor.authorscopusid57200965428
dc.contributor.authorscopusid6701441212
dc.description.lastpage2188
dc.description.firstpage2181
dc.relation.volume90
dc.type2Artículoes
dc.identifier.wosWOS:000245651700012
dc.contributor.daisngid34945729
dc.contributor.daisngid3464354
dc.contributor.daisngid382886
dc.contributor.daisngid49834
dc.contributor.daisngid591606
dc.contributor.daisngid15005773
dc.contributor.daisngid330531
dc.contributor.daisngid9661590
dc.contributor.daisngid1213093
dc.contributor.daisngid7501897
dc.identifier.investigatorRIDF-9621-2016
dc.identifier.investigatorRIDNo ID
dc.contributor.wosstandardWOS:Alvarez, S
dc.contributor.wosstandardWOS:Fresno, M
dc.contributor.wosstandardWOS:Mendez, P
dc.contributor.wosstandardWOS:Castro, N
dc.contributor.wosstandardWOS:Fernandez, JR
dc.contributor.wosstandardWOS:Sampelayo, MRS
dc.date.coverdateEnero 2007
dc.identifier.ulpgces
dc.description.jcr2,361
dc.description.jcrqQ1
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.orcid0000-0002-3026-2031-
crisitem.author.parentorgIU de Sanidad Animal y Seguridad Alimentaria-
crisitem.author.fullNameCastro Navarro, Noemí-
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