Knowledge Resource Center for Ecological Environment in Arid Area
DOI | 10.3168/jds.2006-506 |
Alternatives for improving physical, chemical, and sensory characteristics of goat cheeses: The use of arid-land forages in the diet | |
Alvarez, S.; Fresno, M.; Mendez, P.; Castro, N.; Fernandez, J. R.; Sampelayo, M. R. Sanz | |
通讯作者 | Alvarez, S. |
来源期刊 | JOURNAL OF DAIRY SCIENCE
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ISSN | 0022-0302 |
EISSN | 1525-3198 |
出版年 | 2007 |
卷号 | 90期号:5页码:2181-2188 |
英文摘要 | To 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. |
英文关键词 | goat’s milk and cheese fiber-to-concentrate ratio chemical composition sensory property |
类型 | Article |
语种 | 英语 |
国家 | Spain |
收录类别 | SCI-E |
WOS记录号 | WOS:000245651700012 |
WOS关键词 | CHEDDAR CHEESE ; FATTY-ACIDS ; MILK ; LIPOLYSIS ; BOVINE ; HAY |
WOS类目 | Agriculture, Dairy & Animal Science ; Food Science & Technology |
WOS研究方向 | Agriculture ; Food Science & Technology |
资源类型 | 期刊论文 |
条目标识符 | http://119.78.100.177/qdio/handle/2XILL650/154938 |
作者单位 | (1)Canary Agron Sci Inst, ICIA, Anim Prod Unit, San Cristobal la Laguna 38200, Tenerife, Spain;(2)Las Palmas Gran Canaria Univ, Dept Anim Sci, Arucas 35416, Gran Canaria, Spain;(3)CSIC, Zaidin Expt Stn, Anim Nutr Unit, E-18008 Granada, Spain |
推荐引用方式 GB/T 7714 | Alvarez, S.,Fresno, M.,Mendez, P.,et al. Alternatives for improving physical, chemical, and sensory characteristics of goat cheeses: The use of arid-land forages in the diet[J],2007,90(5):2181-2188. |
APA | Alvarez, S.,Fresno, M.,Mendez, P.,Castro, N.,Fernandez, J. R.,&Sampelayo, M. R. Sanz.(2007).Alternatives for improving physical, chemical, and sensory characteristics of goat cheeses: The use of arid-land forages in the diet.JOURNAL OF DAIRY SCIENCE,90(5),2181-2188. |
MLA | Alvarez, S.,et al."Alternatives for improving physical, chemical, and sensory characteristics of goat cheeses: The use of arid-land forages in the diet".JOURNAL OF DAIRY SCIENCE 90.5(2007):2181-2188. |
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