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dc.contributorFacultad de Veterinariaes_ES
dc.contributor.authorRamos Pereira, Juliana
dc.contributor.authorRios, Edson Antonio
dc.contributor.authorRodríguez Calleja, José María 
dc.contributor.authorSantos, Jesús A.
dc.contributor.authorLópez Díaz, Teresa María 
dc.contributor.otherTecnologia de los Alimentoses_ES
dc.date2019
dc.date.accessioned2019-10-06T21:48:14Z
dc.date.available2019-10-06T21:48:14Z
dc.identifier.citationMilk Science Internationa, 2019, vol. 72es_ES
dc.identifier.issn2567-9538
dc.identifier.urihttp://hdl.handle.net/10612/11126
dc.descriptionP. 39-44es_ES
dc.description.abstractTwenty-seven samples of raw goat’s milk were collected from four farms in the North-West of Spain with the aim of analysing counts of various mesophilic bacteria and of determining the physical and chemical composition during different seasons of the year. Overall mean values for mesophilic aerobic micro-organisms (Standard Plate Counts, SPCs) were above 5.6 log cfu/ml, very similar to the counts on M17 agar (presumptive Lactococcus, 5.6 log cfu/ml) and higher than the counts on MSE agar (presumptive Leuconostoc, 4.6 log cfu/ml) and on MRS agar (presumptive Lactobacillus, 4.4 log cfu/ml). Counts were generally higher in winter than in spring and summer, although no statistically significant differences were found. The microbiological quality of raw goat’s milk produced in the farms investigated in the North-West of Spain is only partially in accordance with European Union standards. Hence, hygiene practices should be improved so as to decrease the standard plate counts on some of the farms checked. The physical and chemical composition tests also showed higher values for fat, protein and dry extract during the winter season. The average fat content (5.5 g/100 ml) and dry extract (14.7 g/100 ml) were higher than the values noted in other studies, making this of interest for cheese makinges_ES
dc.languageenges_ES
dc.subjectTecnología de los alimentoses_ES
dc.subject.otherLechees_ES
dc.subject.otherEspañaes_ES
dc.subject.otherCabrases_ES
dc.titleStudies of the Microbiological and Physico-Chemical Composition of Goat ́s Milk from North-Western Spaines_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.description.peerreviewedSIes_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.volume.number72es_ES
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones_ES
dc.subject.unesco3309 Tecnología de Los Alimentoses_ES


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