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Título : Producción y Composición de la Leche y Queso Fresco Pasteurizado de Cabras Mestizas Canarias Suplementadas con Grasa Sobrepasante
Otros títulos : Production and Composition of Milk and Fresh Pasteurized Cheese in Crossbred Canarias Goats, Supplemented with Protected Fat
Autor : Zamora, Roxana
Salvador, Alejandro
Alvarado, Carlos
Betancourt, Ricardo
Palabras clave : Milk production
goat cheese
polyunsaturated fatty acids
milk fat
Fecha de publicación : 23-Oct-2013
Resumen : The effect of protected fat (PF) with high levels of polyunsaturated fatty acids on the production and composition of milk and fresh cheese in crossbred Canarias goats was evaluated. Experiments were conducted at the Goat Production Experimental Unit of the College of Veterinary Sciences of the Central University of Venezuela, Maracay, the State of Aragua, Venezuela. Twenty-two crossbred (3/4 and 5/8) Canarias goats from first calving were used. Animals were allotted into two groups: Group 1 (n =11): Treatment group; Group 2 (n= 11): Control group. The following chemical analyses were performed for milk and cheese:pH, titratable acidity; Wisconsin Mastitis Test;chloride; fat; casein; total proteins; total solids; humidity; ash; non-fatty solids; lactose; and fatty acids (C18:1, C18:2, and C18:3) content present in cheese. Results show that addition of 3% PF caused a significant (P=0.0019) increase in milk production (43%), with a tendency (P=0.0821) to increase lactation days. Neither the characteristics nor the composition of milk and cheese were affected by PF inclusion, but the production of more milk without affecting its composition resulted in a greater concentration (kg/lactation) of all its components. There were differences in the content of the following fatty acids: C18:1 (P=0,0064), C18:2 (P=0,4632), C18:3 (P=0,0322), precursors of ω-3 and ω-6 in processed cheese. Cheese performance was not affected, but the increase in milk production,increased cheese production (47.09%) in treatment group.Treatment did not significantly affect physicochemical and organoleptic properties of fresh cheese, voluntary consumption of food, and body condition.
URI : http://saber.ucv.ve/jspui/handle/123456789/4610
ISSN : 0258-6576
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