Properties of artisanal cheese made from dairy cows fed tropical grasses and commercial feed
The objective of this work was to determine the properties of artisan cheese, which was made from dairy cows fed with tropical grasses Brachiaria decumbens; Panicum maximum as the sole source of isocaloric food based on a commercial concentrate. It was possible to determine that the milk yield by th...
Bewaard in:
| Hoofdauteur: | |
|---|---|
| Andere auteurs: | , , |
| Formaat: | article |
| Taal: | spa |
| Gepubliceerd in: |
2022
|
| Onderwerpen: | |
| Online toegang: | https://revistas.utm.edu.ec/index.php/latecnica/article/view/3675 |
| Tags: |
Voeg label toe
Geen labels, Wees de eerste die dit record labelt!
|
Voeg label toe | _version_ | 1843218944594280448 |
|---|---|
| author | Mecias Moreira, Luis Fernando |
| author2 | Cuenca Nevárez, Gerardo José Intriago Flor, Frank Guillermo Talledo Solórzano, Maritza Viviana |
| author2_role | author author author |
| author_facet | Mecias Moreira, Luis Fernando Cuenca Nevárez, Gerardo José Intriago Flor, Frank Guillermo Talledo Solórzano, Maritza Viviana |
| author_role | author |
| collection | Revista Universidad Técnica de Manabi |
| dc.creator.none.fl_str_mv | Mecias Moreira, Luis Fernando Cuenca Nevárez, Gerardo José Intriago Flor, Frank Guillermo Talledo Solórzano, Maritza Viviana |
| dc.date.none.fl_str_mv | 2022-03-04 |
| dc.format.none.fl_str_mv | application/pdf text/html application/zip |
| dc.identifier.none.fl_str_mv | https://revistas.utm.edu.ec/index.php/latecnica/article/view/3675 10.33936/la_tecnica.v0i0.3675 |
| dc.language.none.fl_str_mv | spa |
| dc.publisher.none.fl_str_mv | Portoviejo: Universidad Técnica de Manabí |
| dc.relation.none.fl_str_mv | https://revistas.utm.edu.ec/index.php/latecnica/article/view/3675/4420 https://revistas.utm.edu.ec/index.php/latecnica/article/view/3675/4427 https://revistas.utm.edu.ec/index.php/latecnica/article/view/3675/4453 |
| dc.rights.none.fl_str_mv | https://creativecommons.org/licenses/by-nc-nd/4.0 info:eu-repo/semantics/openAccess |
| dc.source.none.fl_str_mv | La Técnica. Revista de las Agrociencias. ISSN 2477-8982; 2022: Edición Especial; 1-14 La Técnica. Revista de las Agrociencias. ISSN 2477-8982; 2022: Edición Especial; 1-14 La Técnica. Revista de las Agrociencias. ISSN 2477-8982; 2022: Edición Especial; 1-14 2477-8982 1390-6895 10.33936/la_tecnica.v0i0 reponame:Revista Universidad Técnica de Manabi instname:Universidad Técnica de Manabi instacron:UTM |
| dc.subject.none.fl_str_mv | lecherías energía metabolizable producción de leche queso artesanal caseína dairy metabolizable energy milk production artisan cheese casein |
| dc.title.none.fl_str_mv | Properties of artisanal cheese made from dairy cows fed tropical grasses and commercial feed Propiedades del queso artesanal elaborado a partir de vacas lecheras alimentadas con pastos tropicales y alimento comercial |
| dc.type.none.fl_str_mv | info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
| description | The objective of this work was to determine the properties of artisan cheese, which was made from dairy cows fed with tropical grasses Brachiaria decumbens; Panicum maximum as the sole source of isocaloric food based on a commercial concentrate. It was possible to determine that the milk yield by the cows was between 10.57 and 11.73 kg cow day-1. Subsequently, cheese was made from each of the treatments; Then, an analysis of the product was carried out, which was determined that it meets the quality criteria of both chemical composition and sanitary hygiene contemplated in the Technical Regulation NTE INEN 1528; Regarding the percentage of yield, we have that it was slightly low between 3.52 and 3.91 while the indicators of technological efficiency regarding the use of casein 51.74 to 52.84% and use of fat 32.99 34.68%; This qualifies the product as a fresh cheese that still generates whey, which is why the milk components are not used in a good way. |
| eu_rights_str_mv | openAccess |
| format | article |
| id | REVUTM_22eaff5a3bd95afed57e7b7a6d0eb6fc |
| identifier_str_mv | 10.33936/la_tecnica.v0i0.3675 |
| instacron_str | UTM |
| institution | UTM |
| instname_str | Universidad Técnica de Manabi |
| language | spa |
| network_acronym_str | REVUTM |
| network_name_str | Revista Universidad Técnica de Manabi |
| oai_identifier_str | oai:ojs2.revistas.utm.edu.ec:article/3675 |
| publishDate | 2022 |
| publisher.none.fl_str_mv | Portoviejo: Universidad Técnica de Manabí |
| reponame_str | Revista Universidad Técnica de Manabi |
| repository.mail.fl_str_mv | . |
| repository.name.fl_str_mv | Revista Universidad Técnica de Manabi - Universidad Técnica de Manabi |
| repository_id_str | 0 |
| rights_invalid_str_mv | https://creativecommons.org/licenses/by-nc-nd/4.0 |
| spelling | Properties of artisanal cheese made from dairy cows fed tropical grasses and commercial feedPropiedades del queso artesanal elaborado a partir de vacas lecheras alimentadas con pastos tropicales y alimento comercialMecias Moreira, Luis FernandoCuenca Nevárez, Gerardo JoséIntriago Flor, Frank GuillermoTalledo Solórzano, Maritza Vivianalecheríasenergía metabolizableproducción de lechequeso artesanalcaseínadairymetabolizable energymilk productionartisan cheesecaseinThe objective of this work was to determine the properties of artisan cheese, which was made from dairy cows fed with tropical grasses Brachiaria decumbens; Panicum maximum as the sole source of isocaloric food based on a commercial concentrate. It was possible to determine that the milk yield by the cows was between 10.57 and 11.73 kg cow day-1. Subsequently, cheese was made from each of the treatments; Then, an analysis of the product was carried out, which was determined that it meets the quality criteria of both chemical composition and sanitary hygiene contemplated in the Technical Regulation NTE INEN 1528; Regarding the percentage of yield, we have that it was slightly low between 3.52 and 3.91 while the indicators of technological efficiency regarding the use of casein 51.74 to 52.84% and use of fat 32.99 34.68%; This qualifies the product as a fresh cheese that still generates whey, which is why the milk components are not used in a good way.El objetivo de este trabajo fue determinar las propiedades del queso artesanal, el cual fue elaborado a partir de vacas lecheras alimentadas con pastos tropicales Brachiaria decumbens; Panicum maximum como fuente única de alimentación isocalórica en función de un concentrado comercial. Se pudo determinar que el rendimiento de leche por parte de las vacas se ubicó entre 10,57 y 11,73 kg vaca día-1. Posteriormente, se elaboró queso a partir de cada uno de los tratamientos; luego, se realizó un análisis del producto el mismo que se determinó que cumple con los criterios de calidad tanto composicionales químicos como de higiene sanitaria contemplados en la Normativa Técnica NTE INEN 1528; en cuanto al porcentaje de rendimiento tenemos que fue ligeramente bajo entre el 3,52 y 3,91 mientras que los indicadores de eficiencia tecnológica en lo que tiene que ver al aprovechamiento de caseína 51,74 a 52,84% y aprovechamiento de grasa 32,99 a 34,68%; esto califica al producto como un queso fresco que todavía genera suero, razón por la cual los componentes de la leche no son aprovechados de buena manera.Portoviejo: Universidad Técnica de Manabí2022-03-04info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdftext/htmlapplication/ziphttps://revistas.utm.edu.ec/index.php/latecnica/article/view/367510.33936/la_tecnica.v0i0.3675La Técnica. Revista de las Agrociencias. ISSN 2477-8982; 2022: Edición Especial; 1-14La Técnica. Revista de las Agrociencias. ISSN 2477-8982; 2022: Edición Especial; 1-14La Técnica. Revista de las Agrociencias. ISSN 2477-8982; 2022: Edición Especial; 1-142477-89821390-689510.33936/la_tecnica.v0i0reponame:Revista Universidad Técnica de Manabiinstname:Universidad Técnica de Manabiinstacron:UTMspahttps://revistas.utm.edu.ec/index.php/latecnica/article/view/3675/4420https://revistas.utm.edu.ec/index.php/latecnica/article/view/3675/4427https://revistas.utm.edu.ec/index.php/latecnica/article/view/3675/4453Derechos de autor 2022 Luis Fernando Mecias Moreira, Gerardo José Cuenca Nevárez, Frank Guillermo Intriago Flor, Maritza Viviana Talledo Solórzanohttps://creativecommons.org/licenses/by-nc-nd/4.0info:eu-repo/semantics/openAccess2023-06-30T14:57:57Zoai:ojs2.revistas.utm.edu.ec:article/3675Institucionalhttps://revistas.utm.edu.ec/Universidad públicahttps://www.utm.edu.ec/..Ecuador.2528-78691390-6623opendoar:02023-06-30T14:57:57Revista Universidad Técnica de Manabi - Universidad Técnica de Manabifalse |
| spellingShingle | Properties of artisanal cheese made from dairy cows fed tropical grasses and commercial feed Mecias Moreira, Luis Fernando lecherías energía metabolizable producción de leche queso artesanal caseína dairy metabolizable energy milk production artisan cheese casein |
| status_str | publishedVersion |
| title | Properties of artisanal cheese made from dairy cows fed tropical grasses and commercial feed |
| title_full | Properties of artisanal cheese made from dairy cows fed tropical grasses and commercial feed |
| title_fullStr | Properties of artisanal cheese made from dairy cows fed tropical grasses and commercial feed |
| title_full_unstemmed | Properties of artisanal cheese made from dairy cows fed tropical grasses and commercial feed |
| title_short | Properties of artisanal cheese made from dairy cows fed tropical grasses and commercial feed |
| title_sort | Properties of artisanal cheese made from dairy cows fed tropical grasses and commercial feed |
| topic | lecherías energía metabolizable producción de leche queso artesanal caseína dairy metabolizable energy milk production artisan cheese casein |
| url | https://revistas.utm.edu.ec/index.php/latecnica/article/view/3675 |