El queso tradicional ranchero Jarocho: un estudio multidisciplinario aplicando un enfoque de la tipicidad

نویسندگان

چکیده

The objective was to integrate the information of local milk production system, physicochemical and microbiological characteristics milk; elaboration process, physicochemical, microbiological, sensory cheese establish its typicity. manufacturing in most dairies studied has registered operation three generations families. Variability their chemical composition, colour, texture related with time number turns during pressing, amount added salt vegetal fat. Cheeses less pressing had higher moisture content protein fat content. bacterial counts were quality tests, training courses material containers. These factors also affected hardness cheese. Those vegetable high highest hardness. Hue angle (h°) cheeses indicated a tonality close yellow (90°). Difference chromaticity (C*) can be use brighter (L*) color saturation. evaluation showed that typical perceived attributes as salty, aroma, serum milking smell. Applying sanitation measures collection, good practices avoiding addition fat, it could possibly getting legal-commercial protection ranchero Jarocho

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ژورنال

عنوان ژورنال: Revista Mexicana de Ciencias Pecuarias

سال: 2021

ISSN: ['2448-6698', '2007-1124']

DOI: https://doi.org/10.22319/rmcp.v12i2.5230