Effect of feeding type and artisanal process in microstructural and physicochemical parameters of fresh and ripened goat cheese

The objective of the present work was to determine the influence of feeding type and artisanal process on microstructural and physicochemical parameters of goat cheeses. The cheeses were made with goat's milk from goats which were fed with different forages: (1) reed (Cissu verticillata) and Ki...

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Veröffentlicht in:	International food research journal 2021-06, Vol.28 (3), p.423-434
Hauptverfasser:	Ramírez-Rivera, E J, Herrera-Corredor, J A, Toledo-López, V M, Sauri-Duch, E, Rodriguez-Miranda, J, Juárez-Barrientos, J M, Díaz-Rivera, P, Herman-Lara, E
Format:	Artikel
Sprache:	eng
Schlagworte:	Alfalfa Algorithms Cheese Citrus fruits Conglomerates Crystals Dairy products Discriminant analysis Goat's milk Goats Grasses Image analysis Image processing Lactose Microstructure Milk Moisture content Moisture effects Parameters pH effects Pore size Pores Porosity Proteins Roundness Scanning electron microscopy Tortuosity Water content
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