Evaluation of physicochemical, rheological, textural and thermal properties of Mexican manchego-type cheese manufactured from goat s milk

Ortiz‐Deleón, Anthony M.; Ramírez-Santiago, C.; Sandoval-Castilla, O.; Román-Guerrero, A.; Aguirre-Mandujano, E.

doi:10.24275/rmiq/alim3012

RMIQ

2023

DOI: 10.24275/rmiq/alim3012

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Evaluation of physicochemical, rheological, textural and thermal properties of Mexican manchego-type cheese manufactured from goat s milk

Anthony M. Ortiz‐Deleón

C. Ramírez-Santiago²,

O. Sandoval-Castilla³

et al.

Abstract: totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

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Cited by 2 publications

References 54 publications

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Characterization of O/W emulgels based on whey protein-alginate-inulin coacervates: Influence of temperature and ultrasound as protein preconditioning process

Ortiz-Deleón,

Román-Guerrero,

Sandoval-Castilla

et al. 2024

International Journal of Biological Macromolecules

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Characterization of O/W emulgels based on whey protein-alginate-inulin coacervates: Influence of temperature and ultrasound as protein preconditioning process

Ortiz-Deleón,

Román-Guerrero,

Sandoval-Castilla

et al. 2024

International Journal of Biological Macromolecules

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Exploring goat's milk cheese: A systematic review of production techniques and innovations (2013-2023)

Moises,

Salgueiro,

Leitão

et al. 2024

Braz. J. Food Technol.

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The global demand for milk and dairy products is rising, with cow's milk dominating production. However, goat dairy products have gained attention due to their nutritional value and bioactive components. Goat milk, in particular, is priced attractively, leading to increased interest from producers and investors. Goat milk-based products like yogurt, cheese, and fermented milk are available in the market and prepared using advanced processing technologies. Goat milk's exceptional quality, nutritional composition, and adaptability make it a superior choice, containing essential minerals and vitamins. The gourmet market has elevated goat cheese to a refined culinary delight. Therefore, this systematic review aims to summarize the state of successful research on goat milk cheese production from 2013 to 2023. The bibliographic search was carried out in September 2023 in electronic databases of scientific journals, namely Google Scholar, Science Direct, PUBMED, SCIELO, and Web of Science. Twenty (20) articles were included to discuss results that addressed the research question, meeting the inclusion and exclusion criteria. The content presented provides a comprehensive overview of the cheese manufacturing process, encompassing stages such as filtration, pasteurization, addition of lactic cultures, coagulation (using various methods such as enzymatic, rennet, charcoal, or enzymes), cutting the curd, molding, salting, and maturation. The inclusion of bibliographic references further enhances understanding, highlighting the evolution of practices over time. These contributions are essential for improving the quality and efficiency of goat milk cheese production, offering valuable insights for researchers, producers, and industry enthusiasts.

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Evaluation of physicochemical, rheological, textural and thermal properties of Mexican manchego-type cheese manufactured from goat s milk

Abstract: totales del petróleo intemperizados en suelos y sedimentos (Biodegradation modeling of sludge bioreactors of total petroleum hydrocarbons weathering in soil and sediments)

Cited by 2 publications

References 54 publications

Characterization of O/W emulgels based on whey protein-alginate-inulin coacervates: Influence of temperature and ultrasound as protein preconditioning process

Characterization of O/W emulgels based on whey protein-alginate-inulin coacervates: Influence of temperature and ultrasound as protein preconditioning process

Exploring goat's milk cheese: A systematic review of production techniques and innovations (2013-2023)

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