Linked Life Data

19164656

Source:http://linkedlifedata.com/resource/pubmed/id/19164656

Statements in which the resource exists as a subject.
PredicateObject
rdf:type
lifeskim:mentions
pubmed:issue
2
pubmed:dateCreated
2009-1-23
pubmed:abstractText
The effect of including citrus fruits (CF) in the rations of dairy ewes on the milk characteristics and biochemical changes of cheeses during ripening was evaluated. For this purpose, 48 lactating ewes (Guirra breed) were divided into 4 homogeneous groups and fed with isoenergetic and isoprotein rations containing CF at 0, 10, 20, and 30% on a dry matter basis in substitution of dry barley and pelleted beet pulp. During the experimental period, 3 batches of bulk milk were collected from each group and semi-hard cheeses were manufactured. Cheeses were sampled at 15, 30, and 60 d of ripening. Milk coagulation parameters and cheese yield were not negatively affected by the inclusion of CF in the ration. Physicochemical composition of cheeses at 60 d showed statistical differences for lower total solids and fat content of 30% CF cheeses. Proteolysis of cheeses measured by water-soluble nitrogen and total free amino acids content was not influenced by the ration. Differences between rations with respect to free fatty acids were significant for medium- and long-chain free fatty acids, and therefore for total content, but differences did not show a trend related to the increase of CF in the diet. The inclusion of CF in the ration of lactating ewes up to levels of 30% did not negatively affect the properties of milk and the biochemical and sensory characteristics of cheeses.
pubmed:language
eng
pubmed:journal
pubmed:citationSubset
IM
pubmed:chemical
pubmed:status
MEDLINE
pubmed:month
Feb
pubmed:issn
1525-3198
pubmed:author
pubmed:issnType
Electronic
pubmed:volume
92
pubmed:owner
NLM
pubmed:authorsComplete
Y
pubmed:pagination
469-76
pubmed:meshHeading
pubmed:year
2009
pubmed:articleTitle
Effect of the inclusion of whole citrus in the ration of lactating ewes on the properties of milk and cheese characteristics during ripening.
pubmed:affiliation
Departament de Ciència Animal i dels Aliments, Facultat de Veterinària, Centre Especial de Recerca Planta de Tecnologia dels Aliments, XaRTA, XiT, Universitat Autònoma de Barcelona, Bellaterra, Spain. Toni.Trujillo@uab.es
pubmed:publicationType
Journal Article, Research Support, Non-U.S. Gov't