@article{MAKHILLJAVA20111072677,
    title = {Quality and Yield of Chihuahua Cheese Produced from Dairy Cattle Supplemented with Enriched Apple Byproduct},
    journal = {Journal of Animal and Veterinary Advances},
    volume = {10},
    number = {7},
    pages = {818-820},
    year = {2011},
    issn = {1680-5593},
    doi = {javaa.2011.818.820},
    url = {https://makhillpublications.co/view-article.php?issn=1680-5593&doi=javaa.2011.818.820},
    author = {C.A.,J.G.,A.,C.,H.,C.A. and},
    keywords = {sensorial properties,Apple pomace,cheese,solid state fermentation,foodborne pathogens,sensorial properties},
    abstract = {Solid State Fermented Apple Pomace (AP-SSF) enriched with non-nitrogen protein has been studied as alternative ingredient for feeding dairy cattle. The aim of the present study was to evaluate, the effects of AP-SSF dairy cattle supplementation on yield, sensorial properties and foodborne pathogens on Chihuahua cheese. About 2 groups (treatment and control) of 10 cows were used on a Latin square design (2x2). Treatment animals were AP-SSF supplemented (5% as fed basis) in 2 periods of 20 days rotating with the control group (conventional diet). About 6 samples of milk within each period were used to elaborated Chihuahua cheese. Foodborne pathogens and sensorial properties were analyzed after 8 and 10 days of cheese elaboration, respectively. No effects were observed (p&gt;0.05) on microbiological cultures of <I>Salmonella </I>sp.,<I> Streptococcus </I>sp.,<I> Staphylococcus </I>sp. and total coliforms after 8 days of cheese elaboration. Sensorial properties were affected (p&lt;0.05) by AP-SSF supplementation, improving preferred sample, appearance, flavor and texture also, it was better overall qualified. Results suggest that AP-SSF improve sensorial properties of Chihuahua cheese. Moreover, yield and foodborne load was within international dairy federation standards.}
    }