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Title: Quality of goat′s milk cheese as affected by coating with edible chitosan-essential oil films

Authors:
ORCiD logo [1];  [1];  [1];  [2];  [2];  [2];  [1]
  1. Instituto de Ingeniería de Alimentos para el desarrollo, Universidad Politécnica de Valencia, Camino de Vera s/n 48022 Valencia Spain
  2. Departamento de Ciencia Animal, Universidad Politécnica de Valencia, Camino de Vera s/n 48022 Valencia Spain
Publication Date:
Sponsoring Org.:
USDOE Office of Electricity Delivery and Energy Reliability (OE), Power Systems Engineering Research and Development (R&D) (OE-10)
OSTI Identifier:
1401227
Grant/Contract Number:
PAID-05-12
Resource Type:
Journal Article: Publisher's Accepted Manuscript
Journal Name:
International Journal of Dairy Technology
Additional Journal Information:
Journal Volume: 70; Journal Issue: 1; Related Information: CHORUS Timestamp: 2017-10-20 16:39:20; Journal ID: ISSN 1364-727X
Publisher:
Wiley-Blackwell
Country of Publication:
Country unknown/Code not available
Language:
English

Citation Formats

Cano Embuena, Amalia Isabel, Cháfer Nácher, Maite, Chiralt Boix, Amparo, Molina Pons, Mª Pilar, Borrás Llopis, Milagros, Beltran Martínez, Mª Carmen, and González Martínez, Chelo. Quality of goat′s milk cheese as affected by coating with edible chitosan-essential oil films. Country unknown/Code not available: N. p., 2016. Web. doi:10.1111/1471-0307.12306.
Cano Embuena, Amalia Isabel, Cháfer Nácher, Maite, Chiralt Boix, Amparo, Molina Pons, Mª Pilar, Borrás Llopis, Milagros, Beltran Martínez, Mª Carmen, & González Martínez, Chelo. Quality of goat′s milk cheese as affected by coating with edible chitosan-essential oil films. Country unknown/Code not available. doi:10.1111/1471-0307.12306.
Cano Embuena, Amalia Isabel, Cháfer Nácher, Maite, Chiralt Boix, Amparo, Molina Pons, Mª Pilar, Borrás Llopis, Milagros, Beltran Martínez, Mª Carmen, and González Martínez, Chelo. 2016. "Quality of goat′s milk cheese as affected by coating with edible chitosan-essential oil films". Country unknown/Code not available. doi:10.1111/1471-0307.12306.
@article{osti_1401227,
title = {Quality of goat′s milk cheese as affected by coating with edible chitosan-essential oil films},
author = {Cano Embuena, Amalia Isabel and Cháfer Nácher, Maite and Chiralt Boix, Amparo and Molina Pons, Mª Pilar and Borrás Llopis, Milagros and Beltran Martínez, Mª Carmen and González Martínez, Chelo},
abstractNote = {},
doi = {10.1111/1471-0307.12306},
journal = {International Journal of Dairy Technology},
number = 1,
volume = 70,
place = {Country unknown/Code not available},
year = 2016,
month = 8
}

Journal Article:
Free Publicly Available Full Text
Publisher's Version of Record at 10.1111/1471-0307.12306

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  • Fifteen essential elements plus cadmium and lead were determined in raw and pasteurized cow and goat milks by atomic absorption spectrophotometry. When results were compared on a wet weight basis, there were no significant differences between the raw and pasteurized milks except for cobalt, iron, and lead in goat milk. When copper in goat milk was expressed on a dry weight basis, there was a significant difference between raw and pasteurized milk. There were significantly higher amounts of cobalt, copper, iron, lead, magnesium, and phosphorus, wet weight basis, in pasteurized goat milk than in pasteurized cow milk. Significantly more nickelmore » and sodium were in pasteurized cow milk. No difference in the content of chloride, calcium, potassium, and zinc was significant between the two milks. When dry weights of the two milks were compared, statistical differences were the same, except there was significantly more calcium and potassium in pasteurized cow milk than in pasteurized goat milk and there were no significant differences in the content of lead and phosphorus between the two milks. Percentages of the established and estimated recommended daily allowances show both cow and goat milk to be excellent sources of calcium, phosphorus, and potassium and fair sources of iron, magnesium, and sodium.« less
  • ABS>Tritium-labeled myristic acid was administered orally as free acid to a lactating goat, and then the secretion of the radioactivity in the total milk lipids and milk glyceride fatty acids was followed for thirteen days. Measurable activity was found in the milk fat 4 hr after administration and the maximum specific activity occurred within 25 hr. About 10% of the radioactivity administered was recovered during the experimental period, and about 25% of the activity collected during 13 days was secreted in the first 28 hr. In the beginning the nonvolatile fatty acids had a higher specific activity than the volatilemore » fatty acids, and there seemed to be a tendency for the specific activities in the short chain acids to increase with time; whereas the long-chain acids appeared to be less active later in the experiment. (auth)« less