Please use this identifier to cite or link to this item: http://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1547
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dc.contributor.authorRuvalcaba Gómez, José M.-
dc.contributor.authorRuiz Espinosa, Héctor-
dc.contributor.authorArteaga Garibay, Ramón Ignacio-
dc.contributor.authorRojas López, Marlon-
dc.contributor.authorAmador Espejo, Genaro G.-
dc.contributor.authorAnaya Esparza, Luis Miguel-
dc.contributor.authorDelgado Macuil, Raúl J.-
dc.date.accessioned2023-09-04T19:35:30Z-
dc.date.available2023-09-04T19:35:30Z-
dc.date.issued2020-05-
dc.identifier.citationRuvalcaba-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/10.1111/1471-0307.12676es, en
dc.identifier.issn1471-0307-
dc.identifier.otherhttps://doi.org/10.1111/1471-0307.12676-
dc.identifier.urihttp://repositorio.cualtos.udg.mx:8080/jspui/handle/123456789/1547-
dc.descriptionArtículoes, en
dc.description.abstractPhysicochemical 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.isoenes, en
dc.publisherWiley Online Libraryes, en
dc.relation.ispartofseriesInternational Journal of Dairy Technology;Volume 73, Issue 2-
dc.subjectmexican cheesees, en
dc.subjecttexture profilees, en
dc.subjectchemical compositiones, en
dc.subjectraw milkes, en
dc.titleTexture, physicochemical and sensory properties of artisanal Adobera cheese from Los Altos de Jalisco, a genuine Mexican cheesees, en
dc.typeArticlees, en
Appears in Collections:3309 Artículos



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