| Physicochemical analysis of full-fat, reduced-fat, and low-fat artisan-style goat cheese. | |
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MedLine Citation:
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PMID: 20723668 Owner: NLM Status: MEDLINE |
Abstract/OtherAbstract:
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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. |
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Authors:
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D Sánchez-Macías; M Fresno; I Moreno-Indias; N Castro; A Morales-delaNuez; S Alvarez; A Argüello |
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Publication Detail:
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Type: Journal Article; Research Support, Non-U.S. Gov't |
Journal Detail:
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Title: Journal of dairy science Volume: 93 ISSN: 1525-3198 ISO Abbreviation: J. Dairy Sci. Publication Date: 2010 Sep |
Date Detail:
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Created Date: 2010-08-20 Completed Date: 2010-11-30 Revised Date: - |
Medline Journal Info:
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Nlm Unique ID: 2985126R Medline TA: J Dairy Sci Country: United States |
Other Details:
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Languages: eng Pagination: 3950-6 Citation Subset: IM |
Copyright Information:
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Copyright (c) 2010 American Dairy Science Association. Published by Elsevier Inc. All rights reserved. |
Affiliation:
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Department of Animal Science, Universidad de Las Palmas de Gran Canaria, Arucas 35413, Spain. |
Export Citation:
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APA/MLA Format Download EndNote Download BibTex |
| MeSH Terms | |
Descriptor/Qualifier:
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Adhesiveness Animals Cheese / analysis*, standards Color Elasticity Fats / analysis, metabolism Food Technology Goats Hydrogen-Ion Concentration Milk / chemistry Milk Proteins / analysis |
| Chemical | |
Reg. No./Substance:
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0/Fats; 0/Milk Proteins; 0/whey protein |
From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine
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