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Differentiation of sheep milk and cheese based on quality and composition Ciencia e Investigación Agraria
Vera,Raúl R; Aguilar,Claudio; Lira,Rodrigo.
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...
Tipo: Journal article Palavras-chave: Cheese; Differentiation; Flavor; Milk composition sheep value-added.
Ano: 2009 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202009000300001
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Feeding Dry Olive Cake Modifies Subcutaneous Fat Composition in Lambs, Noting Cake Resistance to Degradation and Peroxidation Chilean J. Agric. Res.
Vera,Raúl; Aguilar,Claudio; Lira,Rodrigo; Toro,Paula; Barrales,Luis; Peña,Iván; Squella,Fernando; Pérez,Patricio; Quenaya,Javiera; Yutronic,Hanja; Briones,Ignacio.
The purpose of this experiment was to determine the extent to which lamb carcass quality and fat composition could be altered by applying a dry olive cake-based ration instead of a conventional ration or pasture feeding. Three treatments were compared in a completely randomized experiment using 36 single male Suffolk Down lambs with an initial age and live weight of 80 d and 25 kg, respectively. The three treatments were: (a) suckling lambs kept with their mothers on annual Mediterranean grassland (GRAZE); (b) weaned stall-fed lambs on a control ration (CONC); and (c) weaned stall-fed lambs on an olive cake-based ration (CAKE). At the end of the 28-d experimental period, lambs were slaughtered, carcass quality evaluated, and samples of subcutaneous fat...
Tipo: Journal article Palavras-chave: Sheep; Dry olive cake; Fatty acids; Body composition.
Ano: 2009 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-58392009000400010
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Feeding extruded linseed to dairy ewes under extensive grazing conditions Ciencia e Investigación Agraria
Vargas-Bello-Pérez,Einar; Vera,Raúl R; Aguilar,Claudio; Lira,Rodrigo; Peña,Iván; Tello,Franco. A.
The aim of this trial was to evaluate the effect of dietary supplementation of extruded linseed on the milk and cheese fatty acid (FA) profiles of ewes under extensive grazing conditions. Over 26 days, a group of nine lactating ewes (Latxa × Milchschaf × Corriedale) in mid-lactation were managed under grazing conditions and given supplements during each manual milking (0830 and 1800 h) of 50% corn and 50% oats (500 g ewe-1 milking-1; control, TC) for the first 6 days. From day 7 to 20, the supplement was 25% corn, 25% oats and 50% extruded linseed (500 g ewe-1 milking-1) (extruded linseed; TEL). From day 21 to 26, the ewes were fed TC. The saturated FA content in milk was reduced (3.6%), and the monounsaturated, polyunsaturated and n-3 FA (7, 10 and 25%,...
Tipo: Journal article Palavras-chave: Extruded linseed; N-3 fatty acids; Cheese; Ewe; Milk.
Ano: 2014 URL: http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202014000100011
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Perfil dos consumidores de plantas medicinais e condimentares do município de Pato Branco (PR) Horticultura Brasileira
Marchese,José Abramo; Broetto,Fernando; Ming,Lin C.; Goto,Rumy; Stefanini,Mirian B.; Galina,Adinam; Tedesco,Ângela C.; Conte,Cassiano; Miniuk,Cindia M.; Schurt,Daniel A.; Sangaletti,Emerson; Silva,Giovani O. da; Gomes,Greice; Bertagnolli,José A.; Francheschi,Lucia; Cossa,Maicon L.; Moraes,Maires R.D.; Lima,Patrícia M.; Lira,Rodrigo; Costa,Silvana.
Diagnosticou-se o perfil dos consumidores de supermercados em Pato Branco (PR), com relação às suas preferências pelas plantas medicinais e condimentares, como subsídio à produção por pequenos produtores rurais. Os consumidores preferem produtos orgânicos, observam a aparência e o preço do produto, e vão ao mercado uma vez por semana, preferencialmente aos sábados. As dez plantas medicinais preferidas, em ordem decrescente, são camomila, anis, boldo, carqueja, guaco, malva, poejo, espinheira-santa, menta e sálvia. As dez plantas condimentares preferidas, em ordem decrescente, são cebola, cravo, canela, orégano, alho, nóz-moscada, pimentão, cebolinha, endro e salsinha.
Tipo: Info:eu-repo/semantics/article Palavras-chave: Plantas medicinais; Plantas condimentares; Comercialização; Mercado.
Ano: 2004 URL: http://www.scielo.br/scielo.php?script=sci_arttext&pid=S0102-05362004000200034
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