<?xml version="1.0" encoding="ISO-8859-1"?><article xmlns:mml="http://www.w3.org/1998/Math/MathML" xmlns:xlink="http://www.w3.org/1999/xlink" xmlns:xsi="http://www.w3.org/2001/XMLSchema-instance">
<front>
<journal-meta>
<journal-id>2340-9894</journal-id>
<journal-title><![CDATA[Ars Pharmaceutica (Internet)]]></journal-title>
<abbrev-journal-title><![CDATA[Ars Pharm]]></abbrev-journal-title>
<issn>2340-9894</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Granada]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S2340-98942020000100008</article-id>
<article-id pub-id-type="doi">10.30827/ars.v61i1.11816</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Innovación en el desarrollo de queso fundido para lonchear a partir de queso fresco de cabra]]></article-title>
<article-title xml:lang="en"><![CDATA[Innovation in the development of melted cheese for slicing from fresh goat cheese]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Pedregosa-Cabrero]]></surname>
<given-names><![CDATA[Álvaro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[López-Ruiz]]></surname>
<given-names><![CDATA[Ángel Luis]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Olalla-Herrera]]></surname>
<given-names><![CDATA[Manuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Instituto Andaluz de Investigación y Formación Agraria, Pesquera, Alimentaria y de la Producción Ecológica Centro Hinojosa del Duque ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>España</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Granada Facultad de Farmacia Departamento de Nutrición y Bromatología]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>España</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>03</month>
<year>2020</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>03</month>
<year>2020</year>
</pub-date>
<volume>61</volume>
<numero>1</numero>
<fpage>49</fpage>
<lpage>56</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_arttext&amp;pid=S2340-98942020000100008&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_abstract&amp;pid=S2340-98942020000100008&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://scielo.isciii.es/scielo.php?script=sci_pdf&amp;pid=S2340-98942020000100008&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[RESUMEN  Introducción:  El objetivo principal de este trabajo es desarrollar un derivado lácteo, queso fundido, con unas propiedades sensoriales adecuadas, mediante un proceso tecnológicamente viable para las empresas lácteas artesanales de Andalucía, de forma que se mejore la competitividad de dicho sector, a través de la diversificación de su producción y el aprovechamiento de los recursos.  Métodos:  Para la elaboración de queso fundido se tomó como materia prima, queso fresco de leche pasteurizada de cabra, de tipo pasta prensada, el cual se molturó y sometió al proceso de fundición. Los métodos analíticos aplicados, son análisis físico - químico, sensorial y estadístico.  Resultados:  Tras las determinaciones analíticas, se observa que durante el proceso de fundición se incrementa el extracto seco del producto final, así como la disminución del pH por la adición de ácido láctico. En cuanto a los parámetros sensoriales, destacan el &#8216;Olor Mantequilla&#8217; y &#8216;Olor Leche Cocida&#8217;, debido al tratamiento térmico aplicado, así como notas a especias.  Conclusiones:  Los resultados obtenidos en este trabajo indican la posibilidad, tanto desde un punto de vista tecnológico como sensorial, de desarrollar un queso fundido en bloque a partir de queso fresco de cabra.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[ABSTRACT  Introduction:  The main objective of this work is to develop a milk derivative, melted cheese, with sensory properties suitable for consumption, through a technologically viable process for artisanal dairy companies in Andalusia, so as to improve the competitiveness of that sector, through the diversification of its production and the use of productive resources.  Method:  For the elaboration of melted cheese, fresh cheese was made from pasteurized goat milk, pressed type, which was crushed and subjected to the casting process. The analytical methods were physical - chemical, sensory and statistical analysis.  Results:  After the analytical determinations, it is observed that during the smelting process the dry extract of the final product is increased, as well as the pH by the addition of lactic acid, which is determinant in the structural development. As for the sensory parameters, the &#8216;Odor Butter&#8217; and &#8216;Odor Baked Milk&#8217; stand out, due to the applied heat treatment, as well as notes to spices.  Conclusions:  The results obtained in this work indicate the possibility, both from a technological and sensorial point of view, to develop a block cheese made from fresh goat cheese.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[Queso]]></kwd>
<kwd lng="es"><![CDATA[Consumidor]]></kwd>
<kwd lng="es"><![CDATA[Artesanal]]></kwd>
<kwd lng="es"><![CDATA[Fundido]]></kwd>
<kwd lng="es"><![CDATA[Cabra]]></kwd>
<kwd lng="en"><![CDATA[Cheese]]></kwd>
<kwd lng="en"><![CDATA[Consumer]]></kwd>
<kwd lng="en"><![CDATA[Handmade]]></kwd>
<kwd lng="en"><![CDATA[Melted]]></kwd>
<kwd lng="en"><![CDATA[Goat]]></kwd>
</kwd-group>
</article-meta>
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