Short communication: Sensory profile of raw goat milk cheeses made with artisan kid rennet pastes from commercial-weight animals: Alternative to farmhouse goat cheeses
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چکیده
منابع مشابه
Sensorial Characteristics Of Goat Milk Cheeses Made From Ultra High-Pressure Homogenization-Treated Milk
Ultra-high pressure homogenization (UHPH) is one of the most promising alternatives to traditional thermal treatment of food preservations and diversification. However, little research exists on the sensory characteristics of milk cheeses made from UHPH-treated milk. The aim of the current work was to study the effect of UHPH in goat milk at a pressure of 200 MPa on the sensorial characteristic...
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The role of extension dairy, poultry, and livestock educators is evolving rapidly; and to be relevant, we must continue to provide science-based information to an ever-broadening clientele. Campus-based specialists have remained insulated from this shifting paradigm longer than fieldbased staff that often facilitate disputes involving agriculture. Examples of conflicts involving animal agricult...
متن کاملPCR-Based Detection of Cow’s Milk in Goat and Sheep Cheeses Marketed in the Czech Republic
MAŠKOVÁ E., PAULÍČKOVÁ I. (2006): PCR-based detection of cow’s milk in goat and sheep cheeses marketed in the Czech Republic. Czech J. Food Sci., 24: 127–132. A method based on the polymerase chain reaction (PCR) principle was validated for detecting cow’s milk in goat and sheep cheeses. DNA was isolated from the cheeses using the isolation kit Invisorb Spin Food I by Invitek Co., designed for ...
متن کاملMicrobiological and Physico-Chemical Changes During Manufacture of an Italian Goat Cheese Made from Raw Milk
The aim of this work was to study the microbiological and physico-chemical changes throughout three cheesemaking replicates of Italian Formaggelle di capra cheese made from raw goat milk. Therefore, during the process, three samples of milk, curd and cheese at 3, 7, 11, 14, 21 and 30 days of ripening old cheese were taken from three cheesemaking replicates. The average of total mesophilic bacte...
متن کاملMicrobiological Assessment of Raw Goat Milk Collected from Sardinian Herds
With Regulation EC 853/04, the European Parliament and the Council laid down general rules for food business operators regarding the hygiene of foodstuffs. In particular, the regulation established ≤1.500.000 cfu/mL as the maximum-tolerated value for total bacterial count in raw goat milk. Moreover, in order to enhance the hygiene of dairy farms, the Sardinia Region has funded the F measure pro...
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ژورنال
عنوان ژورنال: Journal of Dairy Science
سال: 2014
ISSN: 0022-0302
DOI: 10.3168/jds.2014-8238