1. accedaCRIS
  2. Publicaciones
  3. Artículos
Please use this identifier to cite or link to this item: http://hdl.handle.net/10553/47893
DC FieldValueLanguage
dc.contributor.authorFresno, M. R.
dc.contributor.authorÁlvarez, S.
dc.contributor.authorRodríguez, V.
dc.contributor.authorCastro, N.
dc.contributor.authorArgüello, A.
dc.contributor.otherCastro, Noemi
dc.contributor.otherArguello, Anastasio
dc.date.accessioned2018-11-23T17:17:23Z-
dc.date.available2018-11-23T17:17:23Z-
dc.date.issued2006
dc.identifier.issn0971-2119
dc.identifier.urihttp://hdl.handle.net/10553/47893-
dc.description.abstractGoat milk cheese was made using natural rennet paste from kid's abomasum using the traditional method used for Palmero AOC Cheese and commercial rennet (50% quimosin, 50% pepsin). Changes in composition, colour and texture were evaluated in fresh (6d ripening), semi-hard (40d ripening) and hard cheeses (70d ripening) that were made according to the specifications of AOC Regulatory Board. Cheese made with natural paste were harder, more elastic, breakable and darker than those made with commercial rennet.
dc.publisher0971-2119
dc.relation.ispartofJournal of Applied Animal Research
dc.sourceJournal of Applied Animal Research[ISSN 0971-2119],v. 30, p. 157-160
dc.subject.otherQuality
dc.titleEvaluation of the effect of rennet type on the texture and colour of goats cheese
dc.typeinfo:eu-repo/semantics/Articlees
dc.typeArticlees
dc.identifier.doi10.1080/09712119.2006.9706609
dc.identifier.scopus71249128737-
dc.identifier.isi000242871500014
dcterms.isPartOfJournal Of Applied Animal Research
dcterms.sourceJournal Of Applied Animal Research[ISSN 0971-2119],v. 30 (2), p. 157-160
dc.contributor.authorscopusid22953621200
dc.contributor.authorscopusid9237595300
dc.contributor.authorscopusid57196747152
dc.contributor.authorscopusid57200208399
dc.contributor.authorscopusid6701710018
dc.description.lastpage160
dc.description.firstpage157
dc.relation.volume30
dc.type2Artículoes
dc.identifier.wosWOS:000242871500014
dc.contributor.daisngid3772400
dc.contributor.daisngid34945729
dc.contributor.daisngid3464354
dc.contributor.daisngid6196429
dc.contributor.daisngid330531
dc.contributor.daisngid298051
dc.identifier.investigatorRIDF-9621-2016
dc.identifier.investigatorRIDB-4493-2010
dc.contributor.wosstandardWOS:Fresno, MR
dc.contributor.wosstandardWOS:Alvarez, S
dc.contributor.wosstandardWOS:Rodriguez, V
dc.contributor.wosstandardWOS:Castro, N
dc.contributor.wosstandardWOS:Arguello, A
dc.date.coverdateEnero 2006
dc.identifier.ulpgcSíes
dc.description.jcr0,211
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-
Appears in Collections:Artículos
Show simple item record

Google ScholarTM

Check

Altmetric


Share


Export metadata


Items in accedaCRIS are protected by copyright, with all rights reserved, unless otherwise indicated.