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dc.contributor.author
Burgos, Laura Silvina
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dc.contributor.author
Pece Azar, Nora Beatriz del Carmen
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dc.contributor.author
Maldonado, Silvina
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dc.date.available
2021-11-03T19:36:19Z
dc.date.issued
2020-01
dc.identifier.citation
Burgos, Laura Silvina; Pece Azar, Nora Beatriz del Carmen; Maldonado, Silvina; Textural, Rheological and Sensory Properties of Spreadable Processed Goat Cheese; ISEKI Food Association; International Journal of Food Studies; 9; 2020; 1-2020; SI62-S74
dc.identifier.issn
2182-1054
dc.identifier.uri
http://hdl.handle.net/11336/145902
dc.description.abstract
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 with 10, 20 and 40 days of ripening. We obtained four different formulations by varying the proportions of these cheeses in each formulation. The variation in major α, β and para-κ casein fractions, rheological properties and the texture of samples were determined, and a sensorial evaluation was carried out. Cheeses from Formulation 2 (50% cheese ripened for 10 days, 25% cheese ripened for 20 days and 25% cheese ripened for 40 days) had greater values of α and (β-caseins, which is related to a greater content of intact casein resulting from a cheese with short ripening time. Hardness, adhesiveness and complex modulus (G) decreased as the degree of ripening of the natural cheese (raw material) increased. Formulation 2 presented a G value similar to that of the commercial processed cow cheese and the greatest firmness. Formulation 2 presented the characteristics we aimed to obtain, described as spreadable, slightly acid and salty cheese.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
ISEKI Food Association
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.subject
CASEIN
dc.subject
COMPLEX MODULUS
dc.subject
GOAT CHEESE
dc.subject
SENSORY CHARACTERIZATION
dc.subject
TEXTURE
dc.subject.classification
Alimentos y Bebidas
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dc.subject.classification
Otras Ingenierías y Tecnologías
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dc.subject.classification
INGENIERÍAS Y TECNOLOGÍAS
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dc.title
Textural, Rheological and Sensory Properties of Spreadable Processed Goat Cheese
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2021-10-29T13:15:57Z
dc.journal.volume
9
dc.journal.number
2020
dc.journal.pagination
SI62-S74
dc.journal.pais
Portugal
dc.journal.ciudad
Oporto
dc.description.fil
Fil: Burgos, Laura Silvina. Universidad Nacional de Jujuy. Facultad de Ingeniería. Centro de Investigación en Tecnología Alimentaria; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Salta; Argentina
dc.description.fil
Fil: Pece Azar, Nora Beatriz del Carmen. Universidad Nacional de Santiago del Estero. Facultad de Agronomía y Agroindustrias; Argentina
dc.description.fil
Fil: Maldonado, Silvina. Universidad Nacional de Jujuy. Facultad de Ingeniería. Centro de Investigación en Tecnología Alimentaria; Argentina
dc.journal.title
International Journal of Food Studies
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.iseki-food-ejournal.com/ojs/index.php/e-journal/article/view/689?acceptCookies=1
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.7455/ijfs/9.SI.2020.a5
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