Please use this identifier to cite or link to this item: http://ricaxcan.uaz.edu.mx/jspui/handle/20.500.11845/875
Title: Quality and Yield of Chihuahua Cheese Produced from Dairy Cattle Supplemented with Enriched Apple Byproduct
Authors: Gutiérrez Piña, Francisco Javier
Amaya Guerra, C.A.
Rodríguez Muela, Carlos
Gutiérrez Bañuelos, Héctor
Muro Reyes, Alberto
Medina Flores, Carlos Aurelio
Baez González, J.G.
Issue Date: 2011
Publisher: Medwell Journals
Abstract: Solid State Fermented Apple Pomace (AP-SSF) enriched with non-nitrogen protein has been studied as alternative ingredient for feeding dairy cattle. Phe aim of the present study was to evaluate, the effects of AP-SSF dairy cattle supplementation on yield, sensorial properties and foodborne pathogens on Chihuahua cheese. About 2 groups (treatment and control) of 10 cows were used on a Latin square design (2>< 2). Preatment animals were AP-SSF supplemented (5% as fed basis) in 2 periods of 20 days rotating with the control group (conventional diet). About б samples of milk within each period were used to elaborated Chihuahua cheese. Foodborne pathogens and sensorial properties were analyzed after 8 and 10 days of cheese elaboration, respectively. No effects were observed (p> 0.05) on microbiological cultures of Salmonella sp., Streptococcus sp., Staphylococcus sp. and total coliforms after 8 days
Description: Solid State Fermented Apple Pomace (AP-SSF) enriched with non-nitrogen protein has been studied as alternative ingredient for feeding dairy cattle. Phe aim of the present study was to evaluate, the effects of AP-SSF dairy cattle supplementation on yield, sensorial properties and foodborne pathogens on Chihuahua cheese. About 2 groups (treatment and control) of 10 cows were used on a Latin square design (2>< 2). Preatment animals were AP-SSF supplemented (5% as fed basis) in 2 periods of 20 days rotating with the control group (conventional diet). About б samples of milk within each period were used to elaborated Chihuahua cheese. Foodborne pathogens and sensorial properties were analyzed after 8 and 10 days of cheese elaboration, respectively. No effects were observed (p> 0.05) on microbiological cultures of Salmonella sp., Streptococcus sp., Staphylococcus sp. and total coliforms after 8 days
URI: http://localhost/xmlui/handle/20.500.11845/875
https://doi.org/10.48779/63pd-cs69
ISSN: 1680-5593
Other Identifiers: info:eu-repo/semantics/publishedVersion
Appears in Collections:*Documentos Académicos*-- UA Veterinaría

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