Repository logo
 
Publication

Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture

2013Journal article Restricted access
Simple item page
dc.contributor.authorQueiroga, Rita de Cássia Ramos do Egypto
dc.contributor.authorSantos, Bárbara Melo
dc.contributor.authorGomes, Ana Maria Pereira
dc.contributor.authorMonteiro, Maria João
dc.contributor.authorTeixeira, Susana Maria
dc.contributor.authorSouza, Evandro Leite de
dc.contributor.authorPereira, Carlos José Dias
dc.contributor.authorPintado, Maria Manuela Estevez
dc.date.accessioned2013-01-28T14:57:55Z
dc.date.available2013-01-28T14:57:55Z
dc.date.issued2013
dc.description.abstractThis study assesses and compares the nutritional, textural and sensory characteristics of Coalho cheese made from goat's (CGM) or cow's milk (CCM) and their mixture (CCGM) during cold storage for 28 days. Among the assessed physiochemical parameters, the type of milk used during production only influenced (P < 0.05) the moisture, fat and salt contents of the cheeses. CGM and CCGM showed higher (P < 0.05) content of short- and medium-chain fatty acids, such as C6, C8 and C10 and 02, and long-chain polyunsaturated fatty acids C18:2n6c, and lower content of 06 and C16:1. All cheeses presented satisfactory sensory characteristics for most of the assessed parameters. However the addition of cow's milk to goat's milk improved sensory acceptability, mainly through the reduction of goat's milk odor and flavor. Coalho cheese made with the mixture of cow's and goat's milk maintained particular positive nutritional characteristics of goat's cheese, especially with respect to the fatty acids profile, with improved acceptability. All the cheeses maintained, in general, their properties throughout storage time.por
dc.description.versioninfo:eu-repo/semantics/publishedVersion
dc.identifier.citationQUEIROGA, Rita de Cássia Ramos do Egypto ...[et al.] - Nutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixture. LWT - Food Science and Technology. ISSN 0023-6438. Vol. 50, n.º 2 (2013), p. 538-544por
dc.identifier.doi10.1016/j.lwt.2012.08.011
dc.identifier.eissn1096-1127
dc.identifier.issn0023-6438
dc.identifier.urihttp://hdl.handle.net/10400.14/10010
dc.identifier.wosWOS:000311193600025
dc.language.isoengpor
dc.peerreviewedyespor
dc.publisherElsevierpor
dc.relationBEX 4178/09-2
dc.relationStrategic Project - LA 16 - 2011-2012
dc.subjectGoat milkpor
dc.subjectDairy productspor
dc.subjectSemi-hard cheesepor
dc.subjectQualitypor
dc.titleNutritional, textural and sensory properties of Coalho cheese made of goats', cows' milk and their mixturepor
dc.typejournal article
dspace.entity.typePublication
oaire.awardTitleStrategic Project - LA 16 - 2011-2012
oaire.awardURIinfo:eu-repo/grantAgreement/FCT/6817 - DCRRNI ID/PEst-OE%2FEQB%2FLA0016%2F2011/PT
oaire.citation.endPage544
oaire.citation.issue2
oaire.citation.startPage538
oaire.citation.titleLWT - Food Science and Technology
oaire.citation.volume50
oaire.fundingStream6817 - DCRRNI ID
person.familyNameGomes
person.familyNameMonteiro
person.familyNamePereira
person.familyNamePintado
person.givenNameAna Maria
person.givenNameMaria Joao
person.givenNameCarlos
person.givenNameMaria Manuela
person.identifier162628
person.identifierK-3258-2016
person.identifier456608
person.identifier.ciencia-idAA12-BFC1-B2E3
person.identifier.ciencia-idE414-6F3B-447A
person.identifier.ciencia-idD817-D480-FCA3
person.identifier.ciencia-id2F13-AAE0-3405
person.identifier.orcid0000-0001-7883-2446
person.identifier.orcid0000-0002-2787-2795
person.identifier.orcid0000-0003-1705-2301
person.identifier.orcid0000-0002-0760-3184
person.identifier.ridB-9944-2013
person.identifier.ridK-3258-2016
person.identifier.ridO-2638-2014
person.identifier.ridF-5696-2013
person.identifier.scopus-author-id57190668768
person.identifier.scopus-author-id54405433500
person.identifier.scopus-author-id7202964185
person.identifier.scopus-author-id7004483898
project.funder.identifierhttp://doi.org/10.13039/501100001871
project.funder.nameFundação para a Ciência e a Tecnologia
rcaap.rightsrestrictedAccesspor
rcaap.typearticlepor
relation.isAuthorOfPublicationc18c2fb1-f3dc-4274-a646-23d456432798
relation.isAuthorOfPublication3ac76a7d-14b5-4dc3-8a4c-a2ab6d4ac810
relation.isAuthorOfPublication257402d3-1881-457c-bbe2-bc40f76ffac0
relation.isAuthorOfPublicationba387c7d-27c9-4016-895c-b35597e91ebc
relation.isAuthorOfPublication.latestForDiscovery257402d3-1881-457c-bbe2-bc40f76ffac0
relation.isProjectOfPublication649dc879-e68a-45df-bcc4-1e66a0521a49
relation.isProjectOfPublication.latestForDiscovery649dc879-e68a-45df-bcc4-1e66a0521a49

Files

Original bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
AI58.pdf
Size:
438.03 KB
Format:
Adobe Portable Document Format
Download
License bundle
Now showing 1 - 1 of 1
No Thumbnail Available
Name:
license.txt
Size:
3.44 KB
Format:
Item-specific license agreed upon to submission
Description:
Download

Collections

CBQF - Contribuições em Revistas Científicas / Contribution to Journals