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Registro Completo |
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Biblioteca(s): |
Embrapa Caprinos e Ovinos. |
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Data corrente: |
11/01/2016 |
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Data da última atualização: |
12/01/2016 |
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Autoria: |
JUAREZ, M.; RAMOS, M. |
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Título: |
Advances in the manufacture of Spanish goat milk cheeses. |
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Ano de publicação: |
1992 |
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Fonte/Imprenta: |
In: INTERNATIONAL CONFERENCE ON GOATS, 5., 1992, New Delhi. Pre-conference proceedings invited papers. New Delhi: International Goat Association, 1992. v. 2, part 2, p. 394-398 |
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Idioma: |
Inglês |
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Conteúdo: |
Abstract: Goat milk production has risen progressively in recent year, with cheese being the main milk product. Most goat milk cheese are categorized into fresh, soft-curd, and semi-hard cheeses. Soft cheeses with surface flora are also produced. Cheese industry still faces the problem of the seasonality of goat milk production. Milk concentrated by ultrafiltration, curds, or fresh cheese have been successfully frozen during periods of maximum production to achieve regular cheese production throughout the year. The development of specific starters and the use of membrane technologies like tangential microfilmation may also represent advances in this production sector. Table 1. Spanish goat milk cheeses (group 1: fresh cheeses; group 2: ripened chhese); Table 2. Mean overall composition, proteolysis index [coluble nitrogen (SN) and non-protein nitrogen (NPN) on total nitrogen (TN)] and lipolysis (FFA) values at the end of riperning and/or storage of different goat milk cheeses |
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Palavras-Chave: |
Milk byproducts; Processed animal products; Processed products; Queijo de cabra. |
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Thesagro: |
Caprino; Produto derivado do leite; Tecnologia de alimento. |
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Thesaurus Nal: |
Goats. |
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Categoria do assunto: |
Q Alimentos e Nutrição Humana |
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Marc: |
LEADER 01739naa a2200229 a 4500
001 2033476
005 2016-01-12
008 1992 bl uuuu u00u1 u #d
100 1 $aJUAREZ, M.
245 $aAdvances in the manufacture of Spanish goat milk cheeses.
260 $c1992
520 $aAbstract: Goat milk production has risen progressively in recent year, with cheese being the main milk product. Most goat milk cheese are categorized into fresh, soft-curd, and semi-hard cheeses. Soft cheeses with surface flora are also produced. Cheese industry still faces the problem of the seasonality of goat milk production. Milk concentrated by ultrafiltration, curds, or fresh cheese have been successfully frozen during periods of maximum production to achieve regular cheese production throughout the year. The development of specific starters and the use of membrane technologies like tangential microfilmation may also represent advances in this production sector. Table 1. Spanish goat milk cheeses (group 1: fresh cheeses; group 2: ripened chhese); Table 2. Mean overall composition, proteolysis index [coluble nitrogen (SN) and non-protein nitrogen (NPN) on total nitrogen (TN)] and lipolysis (FFA) values at the end of riperning and/or storage of different goat milk cheeses
650 $aGoats
650 $aCaprino
650 $aProduto derivado do leite
650 $aTecnologia de alimento
653 $aMilk byproducts
653 $aProcessed animal products
653 $aProcessed products
653 $aQueijo de cabra
700 1 $aRAMOS, M.
773 $tIn: INTERNATIONAL CONFERENCE ON GOATS, 5., 1992, New Delhi. Pre-conference proceedings invited papers. New Delhi: International Goat Association, 1992.$gv. 2, part 2, p. 394-398
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Registro original: |
Embrapa Caprinos e Ovinos (CNPC) |
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