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dc.contributor | Facultad de Veterinaria | es_ES |
dc.contributor.author | Renes Bañuelos, Erica | |
dc.contributor.author | Gómez-Cortés, P. | |
dc.contributor.author | de la Fuente, M. A. | |
dc.contributor.author | Fernández, D | |
dc.contributor.author | Tornadijo Rodríguez, María Eugenia | |
dc.contributor.author | Fresno Baro, José María | |
dc.contributor.other | Tecnologia de los Alimentos | es_ES |
dc.date | 2020 | |
dc.date.accessioned | 2024-01-29T11:42:41Z | |
dc.date.available | 2024-01-29T11:42:41Z | |
dc.identifier.citation | Renes, E., Gómez-Cortés, P., de la Fuente, M. A., Fernández, D., Tornadijo, M. E., & Fresno, J. M. (2020). Effect of forage type in the ovine diet on the nutritional profile of sheep milk cheese fat. Journal of dairy science, 103(1), 63–71. https://doi.org/10.3168/jds.2019-17062 | es_ES |
dc.identifier.issn | 0022-0302 | |
dc.identifier.other | https://www.sciencedirect.com/science/article/pii/S0022030219309269?via%3Dihub | es_ES |
dc.identifier.uri | https://hdl.handle.net/10612/17880 | |
dc.description.abstract | [EN] The high nutritional value of sheep milk can be advantageous in the manufacture of cheese, and fat plays an important role in sheep cheese properties. The aim of this study was to investigate the effect of feeding common hay or silage diets used in commercial farms on the nutritional value of sheep cheese fat. We also monitored the effect of cheese ripening period on the fatty acid profile. Cheeses were produced from milk of sheep fed hay and silage diets from 8 farms, on 4 separate occasions (February, May, August, and November) over a 1-yr period. Eighty-four individual fatty acids were determined and identified by gas chromatography. Ripening time (100 and 180 d) significantly reduced moisture, acidity, and water activity of cheeses but did not affect the fatty acid content. However, hay feeding, compared with silage feeding, led to cheeses with 1.5- and 1.3-fold higher contents of vaccenic acid and conjugated linoleic acid, without detrimental changes in saturated and n-3 (omega-3) fatty acid composition. Hay forages could be a low-cost alternative for producing cheese with a fatty acid profile suitable for human health, which is an aspect of great interest to the food industry | es_ES |
dc.language | eng | es_ES |
dc.publisher | American Dairy Science Association | es_ES |
dc.rights | Attribution-NonCommercial-NoDerivatives 4.0 Internacional | * |
dc.rights.uri | http://creativecommons.org/licenses/by-nc-nd/4.0/ | * |
dc.subject | Tecnología de los alimentos | es_ES |
dc.subject.other | Fatty acid | es_ES |
dc.subject.other | Hay | es_ES |
dc.subject.other | Sheep cheese | es_ES |
dc.subject.other | Silage | es_ES |
dc.title | Effect of forage type in the ovine diet on the nutritional profile of sheep milk cheese fat | es_ES |
dc.type | info:eu-repo/semantics/article | es_ES |
dc.identifier.doi | 10.3168/JDS.2019-17062 | |
dc.description.peerreviewed | SI | es_ES |
dc.rights.accessRights | info:eu-repo/semantics/openAccess | es_ES |
dc.journal.title | Journal of Dairy Science | es_ES |
dc.volume.number | 103 | es_ES |
dc.issue.number | 1 | es_ES |
dc.page.initial | 63 | es_ES |
dc.page.final | 71 | es_ES |
dc.type.hasVersion | info:eu-repo/semantics/publishedVersion | es_ES |
dc.subject.unesco | 3104 Producción Animal | es_ES |
dc.description.project | This work was supported by the Ministerio de Economía y Competitividad (Project AGL2016-75159- C2-2-R; Madrid, Spain) and the Instituto Nacional de Investigación y Tecnología Agraria y Alimentaria (Project TA2014-00069-CO2-02; Madrid, Spain). The authors also acknowledge Entrepinares S.A.U. Company (Valladolid, Spain) for the help in the cheese-making trials | es_ES |
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