Development and Optimization of Cultured Goat Cream Butter

JAOCS, Journal of the American Oil Chemists' Society

Volumn 80, Issue 10, 2003, Pages 987-992

  Rodríguez, Alicia ^a   Bunger, Andrea ^a   Castro, Eduardo ^a   Sousa, Isabel ^b   Empis, Jose ^c  

^a UNIVERSITY OF CHILE   (Chile)

^b INSTITUTO SUPERIOR DE AGRONOMIA   (Portugal)

^c INSTITUTO SUPERIOR TÉCNICO   (Portugal)

Author keywords

Central composite design; Cultured goat cream butter; Development; DSC; Fermentation; Optimization; Response surface methodology (RSM); Solid fat content (SFC); Texture

Indexed keywords

ACIDITY; FERMENTATION; OPTIMIZATION;

RESPONSE SURFACE METHODOLOGY (RSM);

OILS AND FATS;

CAPRA HIRCUS; SUS SCROFA;

EID: 0142196041     PISSN: 0003021X     EISSN: None     Source Type: Journal    
DOI: 10.1007/s11746-003-0808-8     Document Type: Article

References (15)

1. FAO, Anuario de Productión 2003. www.FAO.org (accessed July 10, 2002). More current data may be found at the following netlink: http://apps.fao.org/page/collections?subset-agriculture (accessed September 2003).
2. Luquet, F.M., J. Keilling, and R. De Wilde, Leche y Productos Lácteos: Vaca-Oveja-Cabra, La Leche, Editorial Acribia, Zaragoza, 1991, pp. 361-380.
3. Bylund, G., Dairy Processing Handbook, Tetra Pak Processing System, Lund, 1995, pp. 263-277.
4. Buchanan, R.L., and M.L. Cygnarowicz, A Mathematical Approach Toward Defining and Calculating the Duration of the Lag Phase, Food Microbiol. 7:237-240 (1990).
5. Hill, W., and W. Hunter, A Review of Response Uniform Methodology, a Literature Survey Technometric 8:571-579 (1966).
6. Box, G.E.P., and J. Wilson, On the Experimental Attainment Optimum Conditions, J. Roy. Stat. Soc., Series B. 13:1-45 (1951).
7. Box, G.E.P., and J.S. Hunter, Multifactorial Experimental Design, Ann. Math. Stat. 28:195-241 (1957).
8. Meilgaard, M., G.V. Civille, and B.T. Carr, Sensory Evaluation Techniques, 2nd edn., CRC Press, Boca Raton, 1991, pp. 135-186.
9. International Dairy Federation (IDF) Standard 99, Sensory Evaluation of Dairy Products, Fédération Internationale de Lai-terie-IDF, Brussels, 1981.
10. Official Methods of Analysis of AOAC International, 16th edn., Gaithersburg, MD, 1996.
11. Rousseau, D., K. Forestière, A. Hill, and A. Marangoni, Restructuring Butterfat Through Blending and Chemical Interesterification - I. Melting Behavior and Triacylglycerol Modifications, J. Am. Oil Chem. Soc. 73:963-971 (1996).
12. Rodríguez, A., E. Castro, M.C. Salinas, R. López, and M. Miranda, Interesterification of Tallow and Sunflower Oil, Ibid. 78:431-436 (2001).
13. deMan, L., E. Postmus, and J. deMan, Textural and Physical Properties of North American Stock Margarines, Ibid. 67:323-328 (1990).
14. deman, L., J.M. deMan, and B. Blackman., Physical and Textural Characteristics of Some North American Shortenings, Ibid. 68:63-69 (1991).
15. Robinson, R.K., Advances in Milk Processing, Elsevier Applied Science, London, 1986, pp. 93-129.