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DC Field | Value | Language |
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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 |
Appears in Collections: | *Documentos Académicos*-- UA Veterinaría |
Files in This Item:
File | Description | Size | Format | |
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Gutierrez Piña et al 2011.pdf | 229,8 kB | Adobe PDF | View/Open |
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