Data/hora: 17/06/2024 15:13:37

Provedor de dados: 	118	
País: 	Chile	
Título: 	Differentiation of sheep milk and cheese based on quality and composition	
Autores: 	Vera,Raúl R; Aguilar,Claudio; Lira,Rodrigo.	
Data: 	2009-12-01	
Ano: 	2009	
Palavras-chave: 	Cheese; Differentiation; Flavor; Milk composition sheep value-added.	
Resumo: 	Traditional sheep production for meat and wool for meat and wool among small and medium-sized Chilean farmers has low profitability. Therefore, there is interest in producing value-added, differentiated products. One alternative is the production of sheep milk and cheese. This arricie analyzes and discusses existing alternatives for modifying milk and cheese compositions with the aim of differentiating these products. Also, analytical techniques that allowthe chemical characterization of milk and cheese are briefly mentioned. The main international thrusts are focused on the modification of the content and composition of milk fatty acids and on the identification of volatile compounds, terpenes, polyphenols and other analytes that allow differentiation of cheese types on the basis of aroma, taste and flavor and that would help in ensuring traceability.	
Tipo: 	Journal article	
Idioma: 	Inglês	
Identificador: 	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202009000300001	
Editor: 	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal	
Formato: 	text/html	
Fonte: 	Ciencia e investigación agraria  v.36 n.3 2009