Differentiation of sheep milk and cheese based on quality and composition

Traditional sheep production for meat and wool for meat and wool among small and medium-sized Chilean farmers has low profitability. Therefore, there is interest in producing value-added, differentiated products. One alternative is the production of sheep milk and cheese. This arricie analyzes and d...

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Autores principales:	Vera,Raúl R, Aguilar,Claudio, Lira,Rodrigo
Lenguaje:	English
Publicado:	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal 2009
Materias:	Cheese differentiation flavor milk composition sheep value-added
Acceso en línea:	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202009000300001
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spelling	oai:scielo:S0718-162020090003000012010-09-06Differentiation of sheep milk and cheese based on quality and compositionVera,Raúl RAguilar,ClaudioLira,Rodrigo Cheese differentiation flavor milk composition sheep value-added Traditional sheep production for meat and wool for meat and wool among small and medium-sized Chilean farmers has low profitability. Therefore, there is interest in producing value-added, differentiated products. One alternative is the production of sheep milk and cheese. This arricie analyzes and discusses existing alternatives for modifying milk and cheese compositions with the aim of differentiating these products. Also, analytical techniques that allowthe chemical characterization of milk and cheese are briefly mentioned. The main international thrusts are focused on the modification of the content and composition of milk fatty acids and on the identification of volatile compounds, terpenes, polyphenols and other analytes that allow differentiation of cheese types on the basis of aroma, taste and flavor and that would help in ensuring traceability.info:eu-repo/semantics/openAccessPontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería ForestalCiencia e investigación agraria v.36 n.3 20092009-12-01text/htmlhttp://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202009000300001en10.4067/S0718-16202009000300001
institution	Scielo Chile
collection	Scielo Chile
language	English
topic	Cheese differentiation flavor milk composition sheep value-added
spellingShingle	Cheese differentiation flavor milk composition sheep value-added Vera,Raúl R Aguilar,Claudio Lira,Rodrigo Differentiation of sheep milk and cheese based on quality and composition
description	Traditional sheep production for meat and wool for meat and wool among small and medium-sized Chilean farmers has low profitability. Therefore, there is interest in producing value-added, differentiated products. One alternative is the production of sheep milk and cheese. This arricie analyzes and discusses existing alternatives for modifying milk and cheese compositions with the aim of differentiating these products. Also, analytical techniques that allowthe chemical characterization of milk and cheese are briefly mentioned. The main international thrusts are focused on the modification of the content and composition of milk fatty acids and on the identification of volatile compounds, terpenes, polyphenols and other analytes that allow differentiation of cheese types on the basis of aroma, taste and flavor and that would help in ensuring traceability.
author	Vera,Raúl R Aguilar,Claudio Lira,Rodrigo
author_facet	Vera,Raúl R Aguilar,Claudio Lira,Rodrigo
author_sort	Vera,Raúl R
title	Differentiation of sheep milk and cheese based on quality and composition
title_short	Differentiation of sheep milk and cheese based on quality and composition
title_full	Differentiation of sheep milk and cheese based on quality and composition
title_fullStr	Differentiation of sheep milk and cheese based on quality and composition
title_full_unstemmed	Differentiation of sheep milk and cheese based on quality and composition
title_sort	differentiation of sheep milk and cheese based on quality and composition
publisher	Pontificia Universidad Católica de Chile. Facultad de Agronomía e Ingeniería Forestal
publishDate	2009
url	http://www.scielo.cl/scielo.php?script=sci_arttext&pid=S0718-16202009000300001
work_keys_str_mv	AT veraraulr differentiationofsheepmilkandcheesebasedonqualityandcomposition AT aguilarclaudio differentiationofsheepmilkandcheesebasedonqualityandcomposition AT lirarodrigo differentiationofsheepmilkandcheesebasedonqualityandcomposition
_version_	1714202118712197120

Differentiation of sheep milk and cheese based on quality and composition

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