Caracterización físico-química de quesos frescos elaborados con leche de cabra en la isla de Tenerife

In the island of Tenerife, handmade goat cheeses are elaborated. Along three years and in four occasions, we have taken samples of these cheeses, being determined the main physical-chemical parameters, as content in proteins, fat content, dry extract, fat content on dry extract and pH. The influence of the location area, of the type of feeding of the goats and of the season, have been studied. The values of those parameters have been fixed. Seasonal influence in the composition of the cheeses has been found.© 2003 Altaga. All rights reserved.