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DC Field | Value | Language |
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dc.contributor.author | Ruvalcaba Gómez, José M. | - |
dc.contributor.author | Ruiz Espinosa, Héctor | - |
dc.contributor.author | Arteaga Garibay, Ramón Ignacio | - |
dc.contributor.author | Rojas López, Marlon | - |
dc.contributor.author | Amador Espejo, Genaro G. | - |
dc.contributor.author | Anaya Esparza, Luis Miguel | - |
dc.contributor.author | Delgado Macuil, Raúl J. | - |
dc.date.accessioned | 2023-09-04T19:35:30Z | - |
dc.date.available | 2023-09-04T19:35:30Z | - |
dc.date.issued | 2020-05 | - |
dc.identifier.citation | Ruvalcaba-Gómez, J.M., Ruiz-Espinosa, H., Arteaga-Garibay, R.I., Rojas-López, M., Amador-Espejo, G.G., Anaya-Esparza, L.M. and Delgado-Macuil, R.J. (2020), Texture, physicochemical and sensory properties of artisanal Adobera cheese from Los Altos de Jalisco, a genuine Mexican cheese. Int J Dairy Technol, 73: 411-420. https://doi.org/10.1111/1471-0307.12676 | es, en |
dc.identifier.issn | 1471-0307 | - |
dc.identifier.other | https://doi.org/10.1111/1471-0307.12676 | - |
dc.identifier.uri | http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1547 | - |
dc.description | Artículo | es, en |
dc.description.abstract | Physicochemical and sensory properties of Adobera, a genuine, understudied Mexican raw-milk cheese, were explored by analysing commercial samples from different manufacturers and seasons. Composition-wise, Adobera could be considered a fresh cheese with a high moisture content (42.5%), although its relatively low water activity (0.953) and pH (5.14) and high free amino acid content (0.46 mmol/g, dry basis) could indicate otherwise. Instrumental texture corresponded to that of a semifirm cheese, while its colour was whitish-to-ivory. Both texture and composition were significantly affected by sampling season and cheese composition, while some attributes of sensory acceptability significantly varied with brand. | es, en |
dc.language.iso | en | es, en |
dc.publisher | Wiley Online Library | es, en |
dc.relation.ispartofseries | International Journal of Dairy Technology;Volume 73, Issue 2 | - |
dc.subject | mexican cheese | es, en |
dc.subject | texture profile | es, en |
dc.subject | chemical composition | es, en |
dc.subject | raw milk | es, en |
dc.title | Texture, physicochemical and sensory properties of artisanal Adobera cheese from Los Altos de Jalisco, a genuine Mexican cheese | es, en |
dc.type | Article | es, en |
Appears in Collections: | 3309 Artículos |
Files in This Item:
File | Description | Size | Format | |
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Texture, physicochemical and sensory properties of artisanal Adobera.pdf | Documento | 1.31 MB | Adobe PDF | View/Open |
Enlace a_Texture physicochemical and sensory properties of artisanal Adobera cheese.htm | Enlace a publicación | 43.38 kB | HTML | View/Open |
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