Impact of Pressing Time on the Microstructure of Two Types of Goat Cheeses and Its Relationship With Sensory Attributes.
| Autor: | Cabal-Prieto A; Tecnológico Nacional de México/Campus Huatusco, Veracruz, Mexico., Sánchez-Arellano L; Tecnológico Nacional de México/Campus Huatusco, Veracruz, Mexico., Herrera-Corredor JA; Colegio de Postgraduados, Campus Córdoba, Veracruz, Mexico., Oney-Montalvo JE; Tecnológico Nacional de México/Campus Calkini, Campeche, Mexico., Can-Herrera LA; Tecnológico Nacional de México/Campus Calkini, Campeche, Mexico., Castillo-Zamudio RI; Colegio de Postgraduados, Campus Veracruz, Veracruz, Mexico., Hernández-Arzaba JC; Colegio de Postgraduados, Campus Córdoba, Veracruz, Mexico., Rodríguez-Miranda J; Tecnológico Nacional de México/Campus Tuxtepec, Oaxaca, Mexico., Prinyawiwatkul W; School of Nutrition and Food Sciences, Louisiana State University Agricultural Center, Baton Rouge, Louisiana, USA., Valdivia-Sánchez J; Tecnológico Nacional de México/Campus Zongolica, Veracruz, Mexico., Hernández-Chaparro NL; Tecnológico Nacional de México/Campus Zongolica, Veracruz, Mexico., Ramírez-Rivera EJ; Tecnológico Nacional de México/Campus Zongolica, Veracruz, Mexico. |
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| Jazyk: | angličtina |
| Zdroj: | Journal of texture studies [J Texture Stud] 2024 Oct; Vol. 55 (5), pp. e12865. |
| DOI: | 10.1111/jtxs.12865 |
| Abstrakt: | The objective of this study was to study the impact of pressing time on the microstructure of goat cheese and its relationship with sensory attributes. The microstructure of the artisanal cheeses was performed by scanning electron microscopy and image analysis. The validation of the microstructural complexity was carried out experimentally with sensory attributes. The pressing time influenced the microstructural parameters Feret (© 2024 Wiley Periodicals LLC.) |
| Databáze: | MEDLINE |
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