Effect of six months prolonged frozen-storage on changes in organic acid composition of plain soft goat milk cheese

South African Journal of Animal Science

Volumn 34, Issue SUPPL. 1, 2004, Pages 181-183

  Park, Y W ^a   Lee, J H ^a   Arora, K L ^a  

^a FORT VALLEY STATE UNIVERSITY   (United States)

Author keywords

Froze storage; Goat milk cheese; Organic acid

Indexed keywords

CAPRA HIRCUS;

EID: 21344448836     PISSN: 03751589     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Conference Paper

References (9)

1. Akalin, A.S., Gone, S. & Akbas, Y., 2002. Variation in organic acids content during ripening of pickled white cheese. J. Dairy Sci. 85, 1670-1676.
2. Bertola, N.C., Califano, A.N., Bevilacqua, E. & Zaritzky, N.E., 1996. Effect of freezing conditions on functional properties of Mozzarella cheese. J. Dairy Sci. 79, 185-190.
3. Bevilacqua, A.E. & Califano, A.N., 1989. Determination of organic acids in dairy products by high-performance liquid chromatography. J. Food Sci. 54, 1076-1079.
4. Hough, G., Califano, A.N., Bertola, N.C., Bevilacquoa, A.E., Martinez, E., Vega, M.J. & Zaritzky, N.E., 1996. Partial least square correlations between sensory and instrumental measures of flavor and texture for Reggianito cheese. Food Qual. Preference 7, 47-53.
5. Izco, J.M., Tormo, M. & Jimenez-Flores, R., 2002. Rapid simultaneous determination of organic acids, free amino acids, and lactose in cheese by capillary electrophoresis. J. Dairy Sci. 85, 2122-2129.
6. nd ed. Edwards Brothers, Inc., Ann Arbor, MI. p. 90.
7. Le Jaouen, J-C., 1987. The fabrication of farmstead goat cheese. Cheesemaker's Journal, Ashfield, MA. pp. 45-121.
8. SAS, 1989. Statistical Analysis Systems user's guide (Windows. Release 6.12). SAS Institute Inc., Cary, North Carolina, USA
9. Steel, R.G.D. & Torrie, J.J., 1960. In: Principles and Procedures of Statistics. McGraw-Hill, New York. p. 277.