Data/hora: 26/05/2024 03:06:10

Biblioteca(s): 	Embrapa Caprinos e Ovinos.	
Data corrente: 	13/01/2014	
Data da última atualização: 	13/04/2015	
Autoria: 	MEDEIROS, E. J. L. de; QUEIROGA, R. de C. R. do E.; MEDEIROS, A. N. de; BOMFIM, M. A. D.; BATISTA, A. S. M.; FÉLEX, S. S. dos S.; MADRUGA, M. S.	
Afiliação: 	Ertha Janine Lacerda de Medeiros, Graduate program - Federal University of Paraiba (UFPB) - João Pessoa, PB, Brazil; Rita de Cássia Ramos do Egypto Queiroga, Departament of Nutrition, Center for Health Sciences, Federal University of Paraiba (UFPB) - João Pessoa, PB, Brazil; Ariosvaldo Nunes de Medeiros, UFPB - Areia, PB, Brazil; MARCO AURELIO DELMONDES BOMFIM, CNPC; Ana Sancha Malveira Batista, State University of Vale Acarau (UVA) - Sobral, CE, Brazil; Suênia Samara dos Santos Félex, Graduate program - Federal University of Paraiba (UFPB) - João Pessoa, PB, Brazil; Marta Suely Madruga, Graduate program - Federal University of Paraiba (UFPB) - João Pessoa, PB, Brazil.	
Título: 	Sensory profile and physicochemical parameters of cheese from dairy goats fed vegetable oils in the semiarid region of Brazil.	
Ano de publicação: 	2013	
Fonte/Imprenta: 	Small Ruminant Research, Amsterdam, v. 113, n. 1, p. 211-218, June, 2013.	
Idioma: 	Inglês	
Conteúdo: 	Abstract: The supplementation of vegetable oils in the diets of dairy goats may enhance to improve nutritional and sensory qualities of goat milk and cheese. Cheese was made from milk of crossbred Saanen × French Alpine goats fed diets containing 4% vegetable oils (faveleira oil, sesame oil or castor oil), and physicochemical parameters, texture profile, colour and fatty acids of the goat cheeses were analysed. The sensory attributes of the goat cheese were analysed using quantitative descriptive analyses. The cheeses exhibited similar physicochemical and sensory attributes (P ? 0.05) regardless of the animals? diets. For cheeses made from the milk of goats fed sesame oil, the hardness was lower, and the cheeses were softer than the control (P < 0.05). Faveleira oil and sesame oil positively affected the fatty acid profile of the cheese. In general, the addition of different oils to the diets of dairy goats did not promote changes in the sensory quality of the cheese produced and can be used as a dietary supplement.	
Palavras-Chave: 	Avaliação sensorial; Chemicophysical properties; Colourimetry; Semiárido; Sensory testing.	
Thesagro: 	Análise organoléptica; Cabra leiteira; Caprino; Colorimetria; Leite de cabra; Óleo vegetal; Propriedade físico-química; Queijo; Textura.	
Thesaurus Nal: 	dairy goats; Goat cheese; Semiarid zones; Texture; Vegetable oil.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Caprinos e Ovinos (CNPC)	
Exemplares: 	CNPC - (27845-1) - UPC - AP - DD -  -  -  - DIS