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Influence of using different proportions of cow and goat milk on the chemical, textural and sensory properties of Chanco–style cheese with equal composition
(Academic Press, 2019)
The manufacture of traditional cheese varieties by mixing different proportions of cow and goat milk has become a common practice to obtain products with different appearance, texture and flavor. This study aimed to evaluate ...
Fatty acid composition and conjugated linoleic acid content of cow and goat cheeses from northwest Argentina
(Wiley Blackwell Publishing, Inc, 2009-06)
In this study, we evaluated chemical characteristics, fatty acid composition and conjugated linoleic acid (CLA) content of cow and goat cheeses from Northwest Argentina. Similar chemical and fatty acid composition were ...
Textural, Rheological and Sensory Properties of Spreadable Processed Goat Cheese
(ISEKI Food Association, 2020-01)
The aim of this work was to study the influence of the ripening degree of natural goat cheese on texture, rheological and sensory properties of processed cheese products. Processed cheeses were formulated using goat cheeses ...
Closantel plasma and milk disposition in dairy goats: assessment of drug residues in cheese and ricotta
(Wiley, 2014-12)
Closantel (CLS) is currently used in programs for the strategic control of gastrointestinal nematodes. CLS is extralabel used in different dairy goat production systems. From available data in dairy cows, it can be concluded ...
Closantel plasma and milk disposition in dairy goats: assessment of drug residues in cheese and ricotta
(Wiley, 2014-06)
Closantel (CLS) is currently used in programs for the strategic control of gastrointestinal nematodes. CLS is extralabel used in different dairy goat production systems. From available data in dairy cows, it can be concluded ...
Microbiota of Minas cheese as influenced by the nisin producer Lactococcus lactis subsp. lactis GLc05
(International Journal of Food Microbiology, 2018)
Evaluación de queso mozzarela elaborado con leche de tres especies zootécnicas
(Escuela Superior Politécnica de Chimborazo, 2017-01-20)
The use of different kind of zootechnical species milk in the mozzarella cheese elaboration was evaluated. Experimental treatments, T0: were 100 l of fresh cow milk; T1: 100 l of milk (50 % cow milk, 20 % goat milk, 30 % ...