<?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>1405-3195</journal-id>
<journal-title><![CDATA[Agrociencia]]></journal-title>
<abbrev-journal-title><![CDATA[Agrociencia]]></abbrev-journal-title>
<issn>1405-3195</issn>
<publisher>
<publisher-name><![CDATA[Colegio de Postgraduados]]></publisher-name>
</publisher>
</journal-meta>
<article-meta>
<article-id>S1405-31952018000100015</article-id>
<title-group>
<article-title xml:lang="es"><![CDATA[Tipificación de quesos madurados de cabra producidos en la zona montañosa central del estado de Veracruz, México]]></article-title>
<article-title xml:lang="en"><![CDATA[Typing aged goat cheeses produced in the mountainous central region of the state of Veracruz, Mexico]]></article-title>
</title-group>
<contrib-group>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramírez-Rivera]]></surname>
<given-names><![CDATA[E. de Jesús]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Ramón-Canul]]></surname>
<given-names><![CDATA[L. Guadalupe]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Torres-Hernández]]></surname>
<given-names><![CDATA[Glafiro]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Herrera-Corredor]]></surname>
<given-names><![CDATA[J. Andrés]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Juárez-Barrientos]]></surname>
<given-names><![CDATA[J. Manuel]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Rodríguez-Miranda]]></surname>
<given-names><![CDATA[Jesús]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Herman-Lara]]></surname>
<given-names><![CDATA[Erasmo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
<contrib contrib-type="author">
<name>
<surname><![CDATA[Díaz-Rivera]]></surname>
<given-names><![CDATA[Pablo]]></given-names>
</name>
<xref ref-type="aff" rid="Aff"/>
</contrib>
</contrib-group>
<aff id="Af1">
<institution><![CDATA[,Colegio de Postgraduados  ]]></institution>
<addr-line><![CDATA[ Veracruz]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af2">
<institution><![CDATA[,Colegio de Postgraduados  ]]></institution>
<addr-line><![CDATA[ Estado de México]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af3">
<institution><![CDATA[,Colegio de Postgraduados  ]]></institution>
<addr-line><![CDATA[ Veracruz]]></addr-line>
<country>Mexico</country>
</aff>
<aff id="Af4">
<institution><![CDATA[,Instituto Tecnológico de Tuxtepec  ]]></institution>
<addr-line><![CDATA[Tuxtepec Oaxaca]]></addr-line>
<country>Mexico</country>
</aff>
<pub-date pub-type="pub">
<day>00</day>
<month>02</month>
<year>2018</year>
</pub-date>
<pub-date pub-type="epub">
<day>00</day>
<month>02</month>
<year>2018</year>
</pub-date>
<volume>52</volume>
<numero>1</numero>
<fpage>15</fpage>
<lpage>34</lpage>
<copyright-statement/>
<copyright-year/>
<self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_arttext&amp;pid=S1405-31952018000100015&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_abstract&amp;pid=S1405-31952018000100015&amp;lng=en&amp;nrm=iso"></self-uri><self-uri xlink:href="http://www.scielo.org.mx/scielo.php?script=sci_pdf&amp;pid=S1405-31952018000100015&amp;lng=en&amp;nrm=iso"></self-uri><abstract abstract-type="short" xml:lang="es"><p><![CDATA[Resumen La región montañosa central del estado de Veracruz, México, se reconoce por su tradición en la producción de quesos artesanales madurados y elaborados con leche de cabra. Los mercados locales demandan este producto, pero no tiene marca comercial y se desconocen sus características típicas. El objetivo de este estudio fue tipificar los quesos artesanales madurados de esa región, mediante la concatenación e influencia de los factores agroecológicos, sistema de producción y calidad de la leche en las propiedades de color, textura, sensoriales de los quesos y preferencia de los consumidores. La hipótesis fue que las condiciones agroecológicas, el manejo caprino, el &#8220;saber hacer&#8221; y el &#8220;saber producir&#8221;, generan quesos artesanales con características propias. Los quesos evaluados fueron artesanales elaborados con leche de cabra y con siete semanas de maduración. Las variables fueron microbiológicas, color, textura, sensoriales y de preferencia de 76 consumidores. Dos diseños completamente aleatorizados se usaron con arreglo factorial de dos y tres factores; la técnica de regresión de mínimos cuadrados parciales (PLS-path modeling) y análisis factorial múltiple se aplicaron a los resultados. Los quesos son inocuos para los consumidores. Las diferencias (p&#8804;0.05) se presentaron en color, textura, variables sensoriales y preferencia de los consumidores. La modelación PLS-path confirmó la hipótesis y evidenció que la alimentación diversificada de los sistemas semi-intensivos genera la diversidad de olores y aromas típicos de los quesos artesanales, lo cual contribuyó a la preferencia de 55.3 % de los consumidores. El manejo y alimentación de las cabras influyeron en las características físicas, químicas y sensoriales y en la preferencia de los consumidores de los quesos artesanales. Los quesos artesanales del estudio mostraron similitudes con otros con distintivo legal, por lo que podrían protegerse con un sello de calidad.]]></p></abstract>
<abstract abstract-type="short" xml:lang="en"><p><![CDATA[Abstract The mountainous central region of the state of Veracruz, Mexico, is recognized for its tradition in the production of aged artisan cheeses made from goats&#8217; milk. Local markets demand this product, but it does not have a commercial brand name and its typical characteristics are unknown. The objective of this study was to type the aged artisan cheeses of this region by concatenating the influence of agroecological factors, production system and milk quality in the color, texture and sensorial properties of the cheeses and consumer preference. The hypothesis was that agroecological conditions, goat handling and &#8220;know-how&#8221; and &#8220;knowing how to produce&#8221; generate artisan cheeses with their peculiar characteristics. The cheeses evaluated were artisan goat milk cheeses aged for seven weeks. The variables were microbiological, color, texture, sensorial and preference of 76 consumers. Two completely randomized designs were used with a factorial arrangement of two or three factors. The results were subjected to the PLS-path modeling technique and multiple factorial analysis. The cheeses were safe for consumers. Differences (p&#8804;0.05) were found in color, texture, sensorial variables and consumer preference. PLS-path modeling confirmed the hypothesis and gave evidence that the diversified feed of the semi-intensive systems generates the diversity of odors and aromas typical of artisan cheeses and contributed to explaining 55.3 % of consumer preference. Management and feeding of the goats influenced the physical, chemical and sensorial characteristics and the preference of consumers of artisan cheeses. The artisan cheeses of the study showed similarities to others with collective mark, and thus, could be protected with a quality seal.]]></p></abstract>
<kwd-group>
<kwd lng="es"><![CDATA[análisis fisicoquímico]]></kwd>
<kwd lng="es"><![CDATA[caracterización sensorial]]></kwd>
<kwd lng="es"><![CDATA[instrumental]]></kwd>
<kwd lng="es"><![CDATA[modelos causales]]></kwd>
<kwd lng="es"><![CDATA[preferencia]]></kwd>
<kwd lng="en"><![CDATA[physical-chemical analysis]]></kwd>
<kwd lng="en"><![CDATA[sensorial characterization]]></kwd>
<kwd lng="en"><![CDATA[instrumental]]></kwd>
<kwd lng="en"><![CDATA[causal models]]></kwd>
<kwd lng="en"><![CDATA[preference]]></kwd>
</kwd-group>
</article-meta>
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