Data/hora: 19/04/2024 02:26:04

Biblioteca(s): 	Embrapa Caprinos e Ovinos.	
Data corrente: 	11/01/2016	
Data da última atualização: 	12/01/2016	
Autoria: 	JUAREZ, M.; RAMOS, M.	
Título: 	Advances in the manufacture of Spanish goat milk cheeses.	
Ano de publicação: 	1992	
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	
Idioma: 	Inglês	
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	
Palavras-Chave: 	Milk byproducts; Processed animal products; Processed products; Queijo de cabra.	
Thesagro: 	Caprino; Produto derivado do leite; Tecnologia de alimento.	
Thesaurus Nal: 	Goats.	
Categoria do assunto: 	Q Alimentos e Nutrição Humana	
Registro original: 	Embrapa Caprinos e Ovinos (CNPC)	
Exemplares: 	CNPC - (29603-1) - ADD - PL - PP - 636.39 - I61p - 2006.01636 - DIS