C.A.  Medina-Flores, J.G.  Baez-Gonzalez, A.  Muro-Reyes, C.  Rodriguez-Muela, H.  Gutierrez-Banuelos, C.A.  Amaya-Guerra, F.J.  Gutierrez-Pina, 
    Quality and Yield of Chihuahua Cheese Produced from Dairy Cattle Supplemented with Enriched Apple Byproduct,
    Journal of Animal and Veterinary Advances,
    Volume 10,Issue 7,
    2011,
    Pages 818-820,
    ISSN 1680-5593,
    javaa.2011.818.820,
    (https://makhillpublications.co/view-article.php?doi=javaa.2011.818.820)
    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.
    Keywords: sensorial properties;Apple pomace;cheese;solid state fermentation;foodborne pathogens;sensorial properties