Caracterización Físico-Química De Quesos Frescos Elaborados Con Leche De Cabra en La Isla De Tenerife Physicochemical Characterization of Fresh Cheeses Elaborated With Goat Milk in the Island of Tenerife Caracterización Físico-Química De Queixos Frescos Elaborados Con Leite De Cabra Na Illa De Tenerife

Oaxaca cheese is a typical Mexican product of the pasta filata group. In spite of the importance of this cheese, it has been scarcely studied. The objective of this study was to document the method of manufacture and its physicochemical characteristics. There are variations in the process of manufacturing and has been affected by external influences such as time and temperature. There were variations in the physicochemical characteristics as the processes were not standardised, the variations being in protein from 150.3 to 241.5 g/kg; in fat from 170 to 253.3 g/kg; in pH from 4.9 to 5.8; in salt from 8.4 to 36.2 g/kg; in moisture from 124.1 to 610.3 g/kg and in ashes from 18 to 41.8 g/kg.

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Oaxaca cheese: Manufacture process and physicochemical characteristics

Oca-Flores

Castelán-Ortega

Estrada-Flores

et al. 2009

Int J of Dairy Tech

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Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño)

Toro

Valencia

Molina

2016

Rev. Fac. Nac. Agron. Medellín

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Processed products are made from mixes of fresh and ripened cheeses; the use of cheeses with a short shelf-life in the development of processed cheeses is an alternative for the dairy industry. A processed cheese spread was made using only a soft and fatty fresh cheese that had been stored for 25 days. The primary materials were the fresh cheese, water, and emulsifying salts (sodium citrate (E-331) and sodium phosphate (E-450)), using a STEPHAN® Universal Machine (UMSK 24E) with indirect vapor injection and equipped with rasping and cutting blades. The resulting cheese (A) was compared with a commercial cheese (B) for compositional, physicochemical, and sensorial characteristics. The cheeses were similar except for the fat in dry matter (FDM), with values of 54.50% and 47.21%, respectively. Sensorially, there were significant differences (P<0.05) for firmness, viscosity, and flavor; however, the instrumental viscosity did not present significant differences (P>0.05). Cheese A provided, in mg per 100 g of product, 935.823 for phenylalanine, 1003.070 for isoleucine, 2041.420 for leucine, 475.337 for methionine, 119.300 for tryptophan, and 758.347 for valine. Producing processed cheeses with only fresh cheese is possible, resulting in a product that is similar to others that are currently on the market with typical characteristics that are accepted by consumers.

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La urbanización influye en la supervivencia de una especie de tarántula mexicana en peligro de extinción

Ruiz-Ortega,

García-y-González,

Ponce-Covarrubias

2022

Rev Colombiana Cienc Anim. RECIA

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Objetivo. Conocer la percepción de los habitantes sobre la tarántula “rodillas rojas” (Brachypelma smithi) en la colonia Vista Hermosa, municipio de Técpan de Galeana, Guerrero, México. Materiales y métodos. Se entrevistaron a 51 habitantes de la colonia Vista Hermosa. Las preguntas iban orientadas al conocimiento de la población sobre el arácnido. Resultados. En los habitantes se registró un promedio de edad de 25.23±12.16 años, con una mínima de 16 años y una máxima de 59 años. El 37.2% de la población son originarios de Técpan de Galeana, el 72.5% tienen hijos, el 84% pertenecen a la población católica y el 90% tienen casa propia. La mayoría son mujeres (86.27%), con educación primaria (41.18%), ocupación de amas de casa (49.02%) y 3 a 5 hijos (41.18%). La mayoría de la población encuestada mencionan encontrar a la tarántula una vez al año (76.47%), durante la época de aguas (60.78%) y son de color naranja con negro (62.75%). Por su parte, la mayoría de los encuestados mencionan retirar a la tarántula de su casa (50.98%) y otra parte de la población la mata (43.14%). En este sentido, un alto porcentaje las considera peligrosas y toda la población desconoce la existencia de la tarántula rodillas rojas, así como, que es inofensiva. Conclusiones. La urbanización de la colonia Vista Hermosa municipio de Técpan de Galeana, influye activamente en la extinción de la tarántula mexicana rodillas rojas (Brachypelma smithi).

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Cited by 4 publications

References 1 publication

Oaxaca cheese: Manufacture process and physicochemical characteristics

Oaxaca cheese: Manufacture process and physicochemical characteristics

Characterization of a processed cheese spread produced from fresh cheese (quesito antioqueño)

La urbanización influye en la supervivencia de una especie de tarántula mexicana en peligro de extinción

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