Quality and Yield of Chihuahua Cheese Produced from Dairy Cattle Supplemented with Enriched Apple Byproduct

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.

DSpace Principal
→
Unidad Académica de Medicina Veterinaria y Zootecnia
→
*Documentos Académicos*-- UA Veterinaría
→
Ver ítem

dc.contributor	164375	es_ES
dc.contributor.other	https://orcid.org/0000-0001-5894-2736
dc.coverage.spatial	Global	es_ES
dc.creator	Gutiérrez Piña, Francisco Javier
dc.creator	Amaya Guerra, C.A.
dc.creator	Rodríguez Muela, Carlos
dc.creator	Gutiérrez Bañuelos, Héctor
dc.creator	Muro Reyes, Alberto
dc.creator	Medina Flores, Carlos Aurelio
dc.creator	Baez González, J.G.
dc.date.accessioned	2019-03-27T18:53:03Z
dc.date.available	2019-03-27T18:53:03Z
dc.date.issued	2011
dc.identifier	info:eu-repo/semantics/publishedVersion	es_ES
dc.identifier.issn	1680-5593	es_ES
dc.identifier.uri	http://localhost/xmlui/handle/20.500.11845/875
dc.identifier.uri	https://doi.org/10.48779/63pd-cs69
dc.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	es_ES
dc.description.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	es_ES
dc.language.iso	eng	es_ES
dc.publisher	Medwell Journals	es_ES
dc.relation	http://docsdrive.com/pdfs/medwelljournals/javaa/2011/818-820.pdf	es_ES
dc.relation.uri	generalPublic	es_ES
dc.rights	Atribución-NoComercial-CompartirIgual 3.0 Estados Unidos de América	*
dc.rights.uri	http://creativecommons.org/licenses/by-nc-sa/3.0/us/	*
dc.source	Journal of Animal and Veterinary Advances, Vol. 10, No. 7, pp. 818-820	es_ES
dc.subject.classification	CIENCIAS AGROPECUARIAS Y BIOTECNOLOGIA [6]	es_ES
dc.subject.other	Apple pomase	es_ES
dc.subject.other	cheese	es_ES
dc.subject.other	solid state fermentation	es_ES
dc.subject.other	foofborne pathogens	es_ES
dc.subject.other	sensorial properties	es_ES
dc.subject.other	México	es_ES
dc.title	Quality and Yield of Chihuahua Cheese Produced from Dairy Cattle Supplemented with Enriched Apple Byproduct	es_ES
dc.type	info:eu-repo/semantics/article	es_ES