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Application of the response surface analysis method to the study of salt and water profiles in goat's cheese salted in layers

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Application of the response surface analysis method to the study of salt and water profiles in goat's cheese salted in layers

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dc.contributor.author Santapaola, J. es_ES
dc.contributor.author Andrés Grau, Ana María es_ES
dc.contributor.author Maldonado, S. es_ES
dc.contributor.author Fernández, M. es_ES
dc.date.accessioned 2017-06-15T09:29:25Z
dc.date.available 2017-06-15T09:29:25Z
dc.date.issued 2012-06
dc.identifier.issn 0145-8876
dc.identifier.uri http://hdl.handle.net/10251/82877
dc.description.abstract [EN] With the purpose of determining sodium chloride and water distribution profiles, a series of analyses were carried out on goat's cheese that had been salted by a traditional method from the province of Jujuy (Argentina). This process consists of distributing layers of dry salt between layers of curd of a constant height during the moulding operation. The sodium chloride and water concentration profiles were analyzed in relation to the height and distance of the cheese samples from the center. The response surface analysis methodology was used to interpret the results. The highest water concentration was obtained in the lower external zone, this being connected to the gravitational effect of syneresis and its contact with the cheese inside the container. In the sodium chloride profile, it was observed that the upper zone of the cheese presented the concentration furthest from the average value. This indicates that salt and water distribution can be improved by increasing the frequency of turning the cheeses after salting. PRACTICAL APPLICATIONS A fundamental variable in the formulation and control over the cheese manufacturing process is the salt concentration and its profile within the product. In the case of the goat cheese, which is traditionally manufactured in the province of Jujuy, the salting is mostly made by dry salt distribution. The product have a variable salt content and heterogeneous flavor. A detailed understanding of the factors that influence in the salt distribution must allow producers to optimize the salting stage and thus improve the quality of the final product. An analysis of the salt and moisture concentration profiles developed throughout the mass transfer process is a good method to clarify the reach of the mechanisms involved in it. es_ES
dc.language Inglés es_ES
dc.publisher Wiley es_ES
dc.relation.ispartof Journal of Food Process Engineering es_ES
dc.rights Reserva de todos los derechos es_ES
dc.subject Salting es_ES
dc.subject Cheese es_ES
dc.subject Response surface es_ES
dc.subject.classification TECNOLOGIA DE ALIMENTOS es_ES
dc.title Application of the response surface analysis method to the study of salt and water profiles in goat's cheese salted in layers es_ES
dc.type Artículo es_ES
dc.identifier.doi 10.1111/j.1745-4530.2010.00593.x
dc.rights.accessRights Cerrado es_ES
dc.contributor.affiliation Universitat Politècnica de València. Instituto Universitario de Ingeniería de Alimentos para el Desarrollo - Institut Universitari d'Enginyeria d'Aliments per al Desenvolupament es_ES
dc.contributor.affiliation Universitat Politècnica de València. Escuela Técnica Superior de Ingeniería Agronómica y del Medio Natural - Escola Tècnica Superior d'Enginyeria Agronòmica i del Medi Natural es_ES
dc.description.bibliographicCitation Santapaola, J.; Andrés Grau, AM.; Maldonado, S.; Fernández, M. (2012). Application of the response surface analysis method to the study of salt and water profiles in goat's cheese salted in layers. Journal of Food Process Engineering. 35(3):355-369. doi:10.1111/j.1745-4530.2010.00593.x es_ES
dc.description.accrualMethod S es_ES
dc.relation.publisherversion http://doi.org/10.1111/j.1745-4530.2010.00593.x es_ES
dc.description.upvformatpinicio 355 es_ES
dc.description.upvformatpfin 369 es_ES
dc.type.version info:eu-repo/semantics/publishedVersion es_ES
dc.description.volume 35 es_ES
dc.description.issue 3 es_ES
dc.relation.senia 224345 es_ES


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