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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 ...
Influence of autochthonous cultures on fatty acid composition, esterase activity and sensory profile of argentinean goat cheeses
(Elsevier, 2015-02-12)
In the present work conjugated fatty acid content, atherogenicity index, esterase activity and sensory analysis of semi-hard goat cheeses manufactured with autochthonous starter and adjunct or commercial cultures 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 ...
Influence of autochthonous adjunct cultures on ripening parameters of Argentinean goat’s milk cheeses
(John Wiley & Sons Ltd, 2013-08-30)
Background
Argentinean semi-hard goat's cheeses manufactured with and without the addition of autochthonous adjunct cultures of Lactobacillus plantarum ETC17, Lactobacillus rhamnosus ETC14 and Enterococcus faecium ETC3 ...
Effect of indigenous lactic acid bacteria isolated from goat milk and cheeses on folate and riboflavin content of fermented goat milk
(Elsevier Science, 2016-09-21)
The aim of the present study was to isolate riboflavin- and folate-producing lactic acid bacteria (LAB) from raw goat milk and cheeses, identify them and evaluate their capability to increase the content of these vitamins ...
Proteolysis, Texture and Microstructure of Goat Cheese
(Jaipur: international Journal of Engineering and Applied Sciences, 2016-05)
Changes in the structure of cheese are mostly due to changes in the protein matrix, mainly because of the degradation of α- and β- and k-casein. Therefore, the objective of this work was to study the effect of proteolysis ...
The use of a bacteriophage cocktail as a biocontrol measure to reduce Salmonella enterica serovar Enteritidis contamination in ground meat and goat cheese
(Taylor and Francis, 2015)
We evaluated the effectiveness of phages on meats and goat cheese contaminated with Salmonella Enteritidis (SE). In meats, reductions of SE were observed during the whole experiment, while in goat cheese a reduction was ...
Functional goat milk cheese with feruloyl esterase activity
(Elsevier, 2013-04)
The aim of this paper was to eva luate the effect of the intake of goat milk cheese manufactured with Lactobacillus ferment um CRL1446 on intestinal ferulo yl esterase (FE) activity and oxidativ e status in Swiss albino ...
Detection and survival of Yersinia enterocolitica in goat cheese produced in San Luis, Argentina
(Wiley Blackwell Publishing, Inc, 2010-07)
Detection limits and the survival of Yersinia enterocolitica in goat cheese were determined by culture and by nested polymerase chain reaction (PCR). Thirty goat cheese samples inoculated with 104 to 101 cfu/g Y. enterocolitica ...