TY  - JOUR
T1  - Quality and Yield of Chihuahua Cheese Produced from Dairy Cattle Supplemented with Enriched Apple Byproduct
AU - Medina-Flores, C.A. AU - Baez-Gonzalez, J.G. AU - Muro-Reyes, A. AU - Rodriguez-Muela, C. AU - Gutierrez-Banuelos, H. AU - Amaya-Guerra, C.A. AU - Gutierrez-Pina, F.J. 
JO  - Journal of Animal and Veterinary Advances
VL  - 10
IS  - 7
SP  - 818
EP  - 820
PY  - 2011
DA  - 2001/08/19
SN  - 1680-5593
DO  - javaa.2011.818.820
UR  - https://makhillpublications.co/view-article.php?doi=javaa.2011.818.820
KW  - sensorial properties
KW  -Apple pomace
KW  -cheese
KW  -solid state fermentation
KW  -foodborne pathogens
KW  -sensorial properties
AB  - 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.
ER  -