Document Detail

Physicochemical analysis of full-fat, reduced-fat, and low-fat artisan-style goat cheese.
MedLine Citation:
PMID:  20723668     Owner:  NLM     Status:  MEDLINE    
The objective of this study was to examine the physicochemical properties of cheese elaborated via traditional artisan methods using goat milk containing 5, 1.5, or 0.4% fat and ripened for 1, 7, 14, or 28 d. Seventy-two cheeses were produced (2 batches x 3 fat levels x 4 ripening times x triplicate). Proximal composition, pH, texture analysis, and color were recorded in each cheese. Protein and moisture were increased in cheese, and fat and fat in DM were decreased with decreasing fat in milk. Internal and external pH was higher in low-fat and reduced-fat cheese, and pH values decreased during the first 2 wk of ripening but increased slightly on d 28. Cheese fracturability, cohesiveness, masticability, and hardness increased with decreasing fat, whereas elasticity and adhesiveness decreased. Cheese lightness and red and yellow indexes decreased with decreasing fat content; during ripening, lightness decreased further but yellow index increased.
D Sánchez-Macías; M Fresno; I Moreno-Indias; N Castro; A Morales-delaNuez; S Alvarez; A Argüello
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Publication Detail:
Type:  Journal Article; Research Support, Non-U.S. Gov't    
Journal Detail:
Title:  Journal of dairy science     Volume:  93     ISSN:  1525-3198     ISO Abbreviation:  J. Dairy Sci.     Publication Date:  2010 Sep 
Date Detail:
Created Date:  2010-08-20     Completed Date:  2010-11-30     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  2985126R     Medline TA:  J Dairy Sci     Country:  United States    
Other Details:
Languages:  eng     Pagination:  3950-6     Citation Subset:  IM    
Copyright Information:
Copyright (c) 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.
Department of Animal Science, Universidad de Las Palmas de Gran Canaria, Arucas 35413, Spain.
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MeSH Terms
Cheese / analysis*,  standards
Fats / analysis,  metabolism
Food Technology
Hydrogen-Ion Concentration
Milk / chemistry
Milk Proteins / analysis
Reg. No./Substance:
0/Fats; 0/Milk Proteins; 0/whey protein

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