MILK QUALITY AND DAIRY PRODUCT DEVELOPMENT OF A NORMANDE COW HERD IN THE REGION OF ÑUBLE, CHILE

Guajardo, Christian; Velasco, Valeria; Astudillo, Rita; Cáceres,  Carlos; Cea, Catalina; Campos, Jorge; Ocampo, Margarita; Seminario, Luis

dc.creator	Guajardo, Christian
dc.creator	Velasco, Valeria
dc.creator	Astudillo, Rita
dc.creator	Cáceres, Carlos
dc.creator	Cea, Catalina
dc.creator	Campos, Jorge
dc.creator	Ocampo, Margarita
dc.creator	Seminario, Luis
dc.date	2020-12-18
dc.date.accessioned	2021-01-18T16:16:05Z
dc.date.available	2021-01-18T16:16:05Z
dc.identifier	https://revistas.udec.cl/index.php/chjaas/article/view/2981
dc.identifier.uri	https://revistaschilenas.uchile.cl/handle/2250/161566
dc.description	The dual-purpose Normande breed is characterized for its good adaptation to different productionsystems. The objective of this study was to determine the milk quality of the first Normande cowherd in the Ñuble Region (Chile) compared with that of Holstein Friesian cows, and to developdairy products. The study was carried out with Normande (N) and Holstein Friesian (HF) cows in thefirst lactation. Milk quality parameters included titratable acidity, pH, density, fat content, and milkcomposition; whereas product development included production of Chanco cheese and mozzarellasticks. Chanco cheese was made from N and HF milk, and yield and composition were determined.Mozzarella sticks were made using N milk and two different salting processes (pre-salting andbrining); color, texture, melting capacity, proximal analysis, and sensory analysis were compared.Fat and protein content of HF cow’s milk was 3.35% and 2.87%, while values for the N were 3.35%,and 3.16%, respectively. Since there were no differences in fat content between breeds (P > 0.05),Chanco cheese yield was similar despite the fact that protein content of N milk was higher (P ? 0.05).Mozzarella sticks with a salting step at the end (brine at 25%) had greater firmness, melting capacityand acceptance (P ? 0.05). In conclusion, milk from N and HF breeds has different protein and lactosecontent but similar technological performance for the production of Chanco cheese. It is possible toproduce mozzarella cheese sticks using milk from Normande cows and to recommend raising thisdual-purpose breed in this Region.	en-US
dc.format	application/pdf
dc.language	eng
dc.publisher	Facultad de Agronomía, Facultad de Ingeniería Agrícola y Facultad de Ciencias Veterinarias - Universidad de Concepción	es-ES
dc.relation	https://revistas.udec.cl/index.php/chjaas/article/view/2981/3065
dc.rights	https://creativecommons.org/licenses/by/4.0	es-ES
dc.source	Chilean Journal of Agricultural & Animal Sciences (ex Agro-Ciencia); Vol. 36 No. 3 (2020); 190-197	en-US
dc.source	Chilean Journal of Agricultural & Animal Sciences (ex Agro-Ciencia); Vol. 36 Núm. 3 (2020); 190-197	es-ES
dc.source	0719-3890
dc.source	0719-3882
dc.subject	cheese yield	en-US
dc.subject	Chanco cheese	en-US
dc.subject	mozzarella cheese	en-US
dc.title	MILK QUALITY AND DAIRY PRODUCT DEVELOPMENT OF A NORMANDE COW HERD IN THE REGION OF ÑUBLE, CHILE	en-US
dc.title	MILK QUALITY AND DAIRY PRODUCT DEVELOPMENT OF A NORMANDE COW HERD IN THE REGION OF ÑUBLE, CHILE	es-ES
dc.type	info:eu-repo/semantics/article
dc.type	info:eu-repo/semantics/publishedVersion
dc.type	Artículo revisado por pares	es-ES

This item appears in the following Collection(s)

Chilean Journal of Agricultural & Animal Sciences
[0-9]{4}

Show simple item record