Benítez-Ayala, Elisa M.

Profile Picture

Filters

20191
Reset filters

Settings

Citations

Publication Search Results

Now showing 1 - 1 of 1
  • Thumbnail Image
    Publication
    Características fisicoquímicas de quesos frescos elaborados con leche caprina y bovina en Puerto Rico
    (2019) Benítez-Ayala, Elisa M.; Ponce de León-González, Leyda; College of Agricultural Sciences; Rodríguez Carías, Abner; Plaza, María; Department of Food Science and Technology; De La Rosa Ricciardi, Evi
    This study aimed to make a comparison between private producers’ fresh bovine and caprine cheese elaborated with rennet and vinegar. The composition was evaluated by means of a proximal analysis, chemical tests (pH and titratable acidity) and physical characteristics (color and texture) of the cheeses of both species (N = 16). Cheeses were elaborated using vinegar and a composition of bovine milk, goat milk and a blend of 60% of bovine and 40% of goat milk to evaluate the physicochemical characteristics of the cheeses of private producers. The percentages obtained in the physicochemical tests of cheeses made from bovine milk, goat milk, and blend of 60% bovine and 40% goat milk were compared. In addition, a sensory panel was made to determine the acceptance of the public of the cheeses of both species and those made with bovine and goat milk blend. The chemical composition of the cheeses of bovine origin of private producers presented a higher percentage of total solids (54.78%), minerals (4.37%), lactose (1 .90%) and protein (24.36%) than the goat cheese (34.73%, 1.06%, 1.18%, 13.55% respectively). On the other hand, cheeses of goat milk had higher fat content (21.97%), pH (4.12) and titratable acidity (1.60%) compared to bovine milk cheeses (8.65%, 5.94, 0.11% respectively). In the sensory panel, the public had a greater acceptance for fresh cheese of bovine milk with a score of 323 points. Since there is no established goat products industry, this research contributes to the start of chemical composition registry of goat’s milk products in Puerto Rico. In addition, it serves to structure and promote goat milk products to a standardized industry.