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dc.contributorFacultad de Veterinariaes_ES
dc.contributor.authorFernández, Domingo
dc.contributor.authorCombarros Fuertes, Patricia 
dc.contributor.authorRenes Bañuelos, Erica 
dc.contributor.authorAbarquero Camino, Daniel 
dc.contributor.authorFresno Baro, José María 
dc.contributor.authorTornadijo Rodríguez, María Eugenia 
dc.contributor.otherTecnologia de los Alimentoses_ES
dc.date2021
dc.date.accessioned2024-05-13T11:05:14Z
dc.date.available2024-05-13T11:05:14Z
dc.identifier.citationFernández, D., Combarros Fuertes, P., Renes, E., Abarquero, D., Fresno, J. M., & Tornadijo, M. E. (2021). Influence of the Breed of Sheep on the Characteristics of Zamorano Cheese. Dairy, 2(2), 242-255. https://doi.org/10.3390/DAIRY2020021es_ES
dc.identifier.otherhttps://www.mdpi.com/2624-862X/2/2/21es_ES
dc.identifier.urihttps://hdl.handle.net/10612/20651
dc.description.abstract[EN]This work aimed to study the effects of using ewe’s milk from Churra, Assaf, or both breeds on the physicochemical and sensory characteristics of Zamorano cheese at the end of ripening. Zamorano cheese is a hard variety with protected designation of origin (PDO) produced in the province of Zamora (Spain) with raw or pasteurized ewe’s milk. Five batches of Zamorano cheese were produced with pasteurized ewe’s milk. One batch was elaborated using milk from the Churra breed, the other using milk from the Assaf breed, and the remaining three employed milk mixtures of Churra and Assaf breeds in the proportions 75:25, 50:50 and, 25:75, respectively. Cheeses made with a higher proportion of Churra milk showed a predominance of hydrophilic peptides, while hydrophobic peptides predominated in cheeses with a greater percentage of milk from the Assaf breed. The largest content of most free amino acids was found in cheeses produced with the highest percentage of Churra milk. These cheeses presented the highest values for fat acidity index and free fatty acids content and showed greater elasticity and adhesiveness, as well as lower granularity and hardness. In the sensory evaluation, aftertaste and persistence were higher in these cheeses, being scored with the best overall values.es_ES
dc.languagespaes_ES
dc.publisherMDPIes_ES
dc.rightsAtribución 4.0 Internacional*
dc.rights.urihttp://creativecommons.org/licenses/by/4.0/*
dc.subjectTecnología de los alimentoses_ES
dc.subject.otherEwe’s milkes_ES
dc.subject.otherSheep breedes_ES
dc.subject.otherCheesees_ES
dc.subject.otherRipeninges_ES
dc.subject.otherTexturees_ES
dc.subject.otherSensory characteristicses_ES
dc.titleInfluence of the Breed of Sheep on the Characteristics of Zamorano Cheesees_ES
dc.typeinfo:eu-repo/semantics/articlees_ES
dc.identifier.doi10.3390/DAIRY2020021
dc.description.peerreviewedSIes_ES
dc.rights.accessRightsinfo:eu-repo/semantics/openAccesses_ES
dc.identifier.essn2624-862X
dc.journal.titleDairyes_ES
dc.volume.number2es_ES
dc.issue.number2es_ES
dc.page.initial242es_ES
dc.page.final255es_ES
dc.type.hasVersioninfo:eu-repo/semantics/publishedVersiones_ES
dc.subject.unesco3309 Tecnología de Los Alimentoses_ES
dc.subject.unesco3309.09 Productos lácteoses_ES


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Atribución 4.0 Internacional
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