<?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>1659-1321</journal-id>
<journal-title><![CDATA[Agronomía Mesoamericana]]></journal-title>
<abbrev-journal-title><![CDATA[Agron. Mesoam]]></abbrev-journal-title>
<issn>1659-1321</issn>
<publisher>
<publisher-name><![CDATA[Universidad de Costa Rica]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1659-13212022000100004</article-id>
<article-id pub-id-type="doi">10.15517/am.v33i1.46743</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Características fisicoquímicas y sensoriales de leches saborizadas elaboradas con leche caprina y bovina]]></article-title>
<article-title xml:lang="en"><![CDATA[Physicochemical and sensory characteristics of flavored milks made with goat and bovine milk]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Baquero-Saldarriaga]]></surname>
<given-names><![CDATA[Luis Miguel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Chacón-Villalobos]]></surname>
<given-names><![CDATA[Alejandro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Universidad de Costa Rica  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Universidad de Costa Rica  ]]></institution>
<addr-line><![CDATA[ ]]></addr-line>
<country>Costa Rica</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>04</month>
<year>2022</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>04</month>
<year>2022</year>
</pub-date>
<volume>33</volume>
<numero>1</numero>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_arttext&amp;pid=S1659-13212022000100004&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_abstract&amp;pid=S1659-13212022000100004&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.sa.cr/scielo.php?script=sci_pdf&amp;pid=S1659-13212022000100004&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen Introducción. La leche de cabra es un producto de alto valor nutracéutico y alimenticio, en torno al cual no hay una cultura de consumo establecida en varios países, por lo que su empleo en el desarrollo de nuevos productos es prometedor. Objetivo. Definir el efecto de diferentes proporciones de leche caprina y bovina sobre las propiedades fisicoquímicas y sensoriales de leches saborizadas. Materiales y métodos. En el Centro Nacional de Ciencia y Tecnología de Alimentos de la Universidad de Costa Rica, durante el 2021, se formularon leches saborizadas de tres sabores diferentes con cinco niveles de inclusión de leche caprina y bovina (0 %, 25 %, 50 %, 75 %, 100 %). Sobre estas se evaluaron el pH, acidez total, color instrumental (parámetros L*, b* y a*) y viscosidad, así como el agrado general, por medio de un panel con 110 jueces. Resultados. Al aumentar la proporción de leche caprina se registró en muchos de los casos, una disminución de pH y un aumento en la acidez en todas las muestras, así como un aumento en la viscosidad de las leches chocolatadas. El color en cada formulación no mostró diferencias en los parámetros a* y b* y L*, al variar las proporciones de leches. El análisis sensorial generó tres conglomerados de panelistas (15,5 %, 48,1 % y 36,4 %). Conclusión. La leche saborizada de fresa con una relación de leche bovina/leche caprina al 50 %, fue la que presentó la mejor combinación de parámetros fisicoquímicos y sensoriales.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract Introduction. Goat&#8217;s milk is a product of high nutritional and nutraceutical value, around which there is no established culture of consumption in several countries, so its use in the development of new products is promising. Objective. To define the effect of different proportions of goat and bovine milk on the physicochemical and sensory properties of flavored milks. Materials and methods. At the National Center of Food Science and Technology of the Universidad de Costa Rica, during 2021, flavored milks of three different flavors were formulated with five inclusion levels of goat and bovine milk (0 %, 25 %, 50 %, 75 %, 100 %). These milks were evaluated for pH, total acidity, instrumental color (parameters L *, b *, and a *), and viscosity, as well as the overall taste by means of a panel with 110 judges. Results. As the proportion of goat milk increased, a decrease in pH and an increase in acidity were recorded in a lot of samples, as well as an increase in the viscosity of the chocolate milks. The color in each formulation showed no differences in the parameters a * and b * and L * when varying the proportions of milk. Sensory analysis generated three clusters of panelists (15.5 %, 48.1 %, and 36.4 %). Conclusions. Strawberry flavored milk with a 50 % cow&#8217;s milk / goat&#8217;s milk ratio presented the best combination of physicochemical and sensory parameters.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[lácteos de cabra]]></kwd>
<kwd lng="es"><![CDATA[lácteos de vaca]]></kwd>
<kwd lng="es"><![CDATA[leche saborizada]]></kwd>
<kwd lng="es"><![CDATA[productos lácteos]]></kwd>
<kwd lng="es"><![CDATA[propiedades fisicoquímicas]]></kwd>
<kwd lng="en"><![CDATA[goat milk]]></kwd>
<kwd lng="en"><![CDATA[cow milk]]></kwd>
<kwd lng="en"><![CDATA[flavored milk]]></kwd>
<kwd lng="en"><![CDATA[dairy products]]></kwd>
<kwd lng="en"><![CDATA[physicochemical properties]]></kwd>
</kwd-group>
</article-meta>
</front><back>
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