https://www.socictopen.socict.org/files/original/72067fe758ed0d1efd4123c100cd5df3.pdf a8fa2d12eb3749fef13046132568d501 Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Agricultura sostenible Description An account of the resource Dominio científico: Agricultura sostenible Text A resource consisting primarily of words for reading. Examples include books, letters, dissertations, poems, newspapers, articles, archives of mailing lists. Note that facsimiles or images of texts are still of the genre Text. Dublin Core The Dublin Core metadata element set is common to all Omeka records, including items, files, and collections. For more information see, http://dublincore.org/documents/dces/. Title A name given to the resource Improving the conjugated linoleic acid content and the sensorial characteristics of Argentinean semi-hard goat cheeses by adding cultures of native lactic acid bacteria Creator An entity primarily responsible for making the resource Natalia Taboada, Carina Van Nieuwenhove, Roxana Medina, Soledad López Alzogaray Description An account of the resource In this study the physicochemical, microbiological, and fatty acid compositions together with the specific esterase activities of semi-hard goat cheeses made from native strains as starter and adjunct cultures were evaluated and compared against those of manufactured using commercial culture cheeses. The physicochemical composition was similar among cheeses, while the lactic acid bacteria were the predominant microbiota in all samples. The highest specific esterase activities were detected in cheeses with native strains. The fatty acid profile was significantly affected by native strains during the ripening time (60 days) since the conjugated linoleic acid (CLA) level increased from 0.60 to 1.03 g 100 g-1 of fatty acids, whereas cheeses with commercial starter showed a CLA content of about 0.60 g of fatty acids. In cheeses with native strains, it was detected the highest desirable fatty acids, Δ9-desaturase and CLA desaturase indexes and the lowest atherogenicity index. The native strains inoculated as starter and adjunct cultures, grew conveniently in the cheese, developed their full potential as reflected by the profile of the metabolites released during ripening and in the global sensory perception of cheeses, and contributed thus to the development of a healthier food. Date A point or period of time associated with an event in the lifecycle of the resource 2019 Subject The topic of the resource Fatty acid composition, adjunct cultures, conjugated linoleic acid, esterase activity, semi-hard goat cheese, starter cultures Source A related resource from which the described resource is derived Mljekarstvo Publisher An entity responsible for making the resource available Croatian Dairy Union Coverage The spatial or temporal topic of the resource, the spatial applicability of the resource, or the jurisdiction under which the resource is relevant Dairying Relation A related resource <a href="https://hrcak.srce.hr/file/329181" target="_blank" rel="noreferrer noopener">https://hrcak.srce.hr/file/329181</a>