Effect of ultrafiltration and fat content on chemical, functional, textural and sensory characteristics of goat milk-based Halloumi type cheese

Deshwal, Gaurav Kr; Ameta, Ridam; Sharma, Heena; Singh, Ashish Kumar; Panjagari, Narender Raju; Baria, Bhavesh

doi:10.1016/j.lwt.2020.109341

Cited by 27 publications

(20 citation statements)

References 26 publications

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“…Hunter colour values of ghee in terms of L* , a* and b* were determined at 40 ± 2 °C using a dual‐beam xenon flash lamp (ColorFlex, Hunter Associates Laboratory, Virginia, USA) according to the methodology of Deshwal et al . (2020a) with slight modifications.…”

Section: Methodsmentioning

confidence: 99%

Comparative characterisation of ghee from Indian camel breeds using GC‐MS and FTIR techniques

Deshwal

Singh

et al. 2021

Int J of Dairy Tech

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This work explored the differences in the fatty acid profile and physico-chemical composition of ghee prepared from the milk of different camel breeds using gas chromatography-mass spectrometry and Fourier transform infrared spectroscopy techniques. Bikaneri ghee was observed to contain 11 individual fatty acids. Chemometric analysis identified the breed-specific differences among various groups. The higher concentration of medium-and long-chain fatty acids along with fatty acid indices (n-3/n-6 ratio, Atherogenic index and Thrombogenic index) in Kachchi ghee established its superiority in terms of nutritional values. Correlation network indicated the strong interdependence of different fatty acids with similar physiological and molecular characteristics, while positions of transmittance peaks confirmed significant differences in the fatty acids.

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Section: Methodsmentioning

confidence: 99%

Comparative characterisation of ghee from Indian camel breeds using GC‐MS and FTIR techniques

Deshwal

Singh

et al. 2021

Int J of Dairy Tech

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“…The effect of supplementary fats in the diet on the secretion of fat in milk has a minor effect in mid and late lactation compared to early lactation (Chilliard et al 2003), due to the action of the anabolic enzymes on adipose tissue involved in de novo milk-fat synthesis, as well as to the lipase lipoproteins active after the peak of lactation (Soryal et al 2004;Deshwala et al 2020).…”

Section: Milk Yield and Compositionmentioning

confidence: 99%

Dairy goats fed sunflower hay intercropped with chickpea in small-scale systems. Part I: Animal performance

Sainz-Ramírez

Estrada-Flores

Velarde-Guillén

et al. 2022

Rev. colomb. cienc. pecu.

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“…Fat and protein content in milk also affect pH in cheese; since casein micelles increase the buffer capacity of milk (Deshwal et al, 2020), the pH of the cheeses made with treatment SFCP was higher.…”

Section: Yield and Chemical Composition Of Fresh Goat Cheesementioning

confidence: 99%

Dairy goats fed sunflower hay intercropped with chickpea in small-scale systems. Part II: Cheese yield and composition, sensory analysis and economic performance

Sainz-Ramírez

Estrada-Flores²,

Velarde-Guillén³

et al. 2022

Rev. colomb. cienc. pecu.

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Dairy goats fed sunflower hay intercropped with chickpea in small-scale systems. Part II: Cheese yield and composition, sensory analysis and economic performance Cabras lecheras alimentadas con heno de girasol intercalado con garbanzo en sistemas de pequeña escala. Parte II: Rendimiento y composición del queso, análisis sensorial y desempeño económico Cabras leiteiras alimentadas com feno de girassol consorciado com grão de bico em sistemas de pequena escala. Parte II: Rendimento e composição do queijo, análise sensorial e desempenho econômico

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Effect of ultrafiltration and fat content on chemical, functional, textural and sensory characteristics of goat milk-based Halloumi type cheese

Cited by 27 publications

References 26 publications

Comparative characterisation of ghee from Indian camel breeds using GC‐MS and FTIR techniques

Comparative characterisation of ghee from Indian camel breeds using GC‐MS and FTIR techniques

Dairy goats fed sunflower hay intercropped with chickpea in small-scale systems. Part I: Animal performance

Dairy goats fed sunflower hay intercropped with chickpea in small-scale systems. Part II: Cheese yield and composition, sensory analysis and economic performance

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