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dc.contributor.author | Jaramillo, D. P. | es_ES |
dc.contributor.author | Buffa, M. N. | es_ES |
dc.contributor.author | Rodríguez Garcia, Martín | es_ES |
dc.contributor.author | Pérez Baena, Ion | es_ES |
dc.contributor.author | Guamis, B. | es_ES |
dc.contributor.author | Trujillo, A. J. | es_ES |
dc.date.accessioned | 2018-05-17T04:24:19Z | |
dc.date.available | 2018-05-17T04:24:19Z | |
dc.date.issued | 2010 | es_ES |
dc.identifier.issn | 0022-0302 | es_ES |
dc.identifier.uri | http://hdl.handle.net/10251/102103 | |
dc.description.abstract | [EN] The effect of including artichoke silage in the rations of dairy ewes on milk characteristics and biochemical changes of ripened cheeses was evaluated. Four groups of lactating ewes were fed rations containing 0, 10, 20, or 30% artichoke silage on a dry matter basis. Bulk milk samples were collected 3 times during the feeding period, and semi-hard cheeses were manufactured and sampled during ripening. Milk composition and cheese yield were not affected by diet. Inclusion of 20 and 30% artichoke silage reduced the firmness of the curds at a level only detected by the Gelograph (Gelograph-NT, Gel-Instrumente, Thalwil, Switzerland) probe. Inclusion of artichoke silage in ewes' diet decreased fat and total free fatty acids content of these cheeses and increased total free amino acids content. Despite the effect of diet on cheese ripening characteristics, the overall sensory scores for cheeses corresponding to artichoke silage diets were statistically higher than those for the control cheeses. | es_ES |
dc.description.sponsorship | The authors acknowledge the Ministerio de Ciencia y Teenologia for the financial support given to this investigation (INIA CAL 03-089). Diana P. Jaramillo acknowledges a research assistantship from the Centre Especial de Recerca Planta de Tecnologia dels Aliments (CERPTA). | en_EN |
dc.language | Inglés | es_ES |
dc.publisher | American Dairy Science Association | es_ES |
dc.relation.ispartof | Journal of Dairy Science | es_ES |
dc.rights | Reserva de todos los derechos | es_ES |
dc.subject | Artichoke silage | es_ES |
dc.subject | Dairy ewe | es_ES |
dc.subject | Milk coagulation | es_ES |
dc.subject | Cheese ripening | es_ES |
dc.subject.classification | PRODUCCION ANIMAL | es_ES |
dc.title | Effect of the inclusion of artichoke silage in the ration of lactating ewes on the properties of milk and cheese characteristics during ripening | es_ES |
dc.type | Artículo | es_ES |
dc.identifier.doi | 10.3168/jds.2009-2740 | es_ES |
dc.relation.projectID | info:eu-repo/grantAgreement/MICYT//INIA CAL 03-089/ES/Desarrollo sostenible y su influencia sobre la aptitud quesera del ganado ovino autóctono de la Comunidad Valenciana/ | es_ES |
dc.rights.accessRights | Cerrado | es_ES |
dc.contributor.affiliation | Universitat Politècnica de València. Departamento de Ciencia Animal - Departament de Ciència Animal | es_ES |
dc.description.bibliographicCitation | Jaramillo, DP.; Buffa, MN.; Rodríguez Garcia, M.; Pérez Baena, I.; Guamis, B.; Trujillo, AJ. (2010). Effect of the inclusion of artichoke silage in the ration of lactating ewes on the properties of milk and cheese characteristics during ripening. Journal of Dairy Science. 93(4):1412-1419. https://doi.org/10.3168/jds.2009-2740 | es_ES |
dc.description.accrualMethod | S | es_ES |
dc.relation.publisherversion | http://doi.org/10.3168/jds.2009-2740 | es_ES |
dc.description.upvformatpinicio | 1412 | es_ES |
dc.description.upvformatpfin | 1419 | es_ES |
dc.type.version | info:eu-repo/semantics/publishedVersion | es_ES |
dc.description.volume | 93 | es_ES |
dc.description.issue | 4 | es_ES |
dc.relation.pasarela | S\40043 | es_ES |
dc.contributor.funder | Ministerio de Ciencia y Tecnología | es_ES |
dc.contributor.funder | Universitat Autònoma de Barcelona |