Assessment of physicochemical and microbiological quality of UHT whole milk and proteolysis determination during storage

Detalhes bibliográficos
Autor(a) principal: Real, Cintia Gisele de Andrade
Data de Publicação: 2013
Outros Autores: Alegro, Lina Casale Aragon, Turate, Meriane, Silva, Livia Cavaletti Corrêa, Souza, Cinthia Hoch Batista de, Santana, Elsa Helena Walter de
Tipo de documento: Artigo
Idioma: por
eng
Título da fonte: Revista do Instituto de Laticínios Cândido Tostes
Texto Completo: https://www.revistadoilct.com.br/rilct/article/view/37
Resumo: The aim of this work was aimed to evaluate physicochemical and microbiological quality of UHT whole milk, market in Londrina-PR, Brazil, as well as estimate gelation and proteolysis during storage period of 150 days at room temperature. Physicochemical analyses included determination of fat content; titratable acidity; ethanol stability; total solids; solids-not-fat; pH, density and freezing point. For proteolysis estimative, total nitrogen, non-casein nitrogen and non-protein nitrogen were quantified. Gelation estimation was carried out as well as mesophilic aerobes enumeration. Results obtained in this work demonstrate increase of gelation and proteolysis during storage and samples in disagreement with physicochemical and microbiological standards. The problems found in UHT milk quality standardization associated with increasing proteolysis and gelation during storage could lead to product rejection by the consumer.
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spelling Assessment of physicochemical and microbiological quality of UHT whole milk and proteolysis determination during storageAvaliação da qualidade físico-química e microbiológica de leite UHT integral e determinação da proteólise durante armazenamentoUHT milk; ultra-high-temperature milk; gelation; storage.leite longa vida; leite UAT; geleificação; estocagemThe aim of this work was aimed to evaluate physicochemical and microbiological quality of UHT whole milk, market in Londrina-PR, Brazil, as well as estimate gelation and proteolysis during storage period of 150 days at room temperature. Physicochemical analyses included determination of fat content; titratable acidity; ethanol stability; total solids; solids-not-fat; pH, density and freezing point. For proteolysis estimative, total nitrogen, non-casein nitrogen and non-protein nitrogen were quantified. Gelation estimation was carried out as well as mesophilic aerobes enumeration. Results obtained in this work demonstrate increase of gelation and proteolysis during storage and samples in disagreement with physicochemical and microbiological standards. The problems found in UHT milk quality standardization associated with increasing proteolysis and gelation during storage could lead to product rejection by the consumer.O objetivo deste trabalho foi avaliar a qualidade físico-química e microbiológica de amostras de leite UHT integral, comercializados em Londrina, PR, Brasil, assim como a estimativa de geleificação e proteólise durante o período de armazenamento de 150 dias a temperatura ambiente. Análises físico-químicas incluíram determinação da porcentagem de gordura, acidez titulável, estabilidade ao álcool, sólidos totais, sólidos não gordurosos, pH, densidade e ponto de congelamento. Para estimativa da proteólise, nitrogênio total, nitrogênio não-caseico e nitrogênio não-protéico foram quantificados. Também foi realizada estimativa de geleificação contagem de micro-organismos aeróbios mesófilos. Os resultados obtidos neste trabalho demonstram aumento da geleificação e proteólise durante armazenamento e amostras em desacordo com padrões físico-químicos e microbiológicos. Os problemas encontrados na padronização do leite UHT associados ao aumento da proteólise e geleificação durante o armazenamento podem levar à rejeição do produto pelo consumidor.ILCTReal, Cintia Gisele de AndradeAlegro, Lina Casale AragonTurate, MerianeSilva, Livia Cavaletti CorrêaSouza, Cinthia Hoch Batista deSantana, Elsa Helena Walter de2013-12-17info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/3710.5935/2238-6416.20130036Journal of Candido Tostes Dairy Institute; v. 68, n. 394 (2013); 5-10Revista do Instituto de Laticínios Cândido Tostes; v. 68, n. 394 (2013); 5-102238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporenghttps://www.revistadoilct.com.br/rilct/article/view/37/41https://www.revistadoilct.com.br/rilct/article/view/37/42Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-17T23:27:46Zoai:oai.rilct.emnuvens.com.br:article/37Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-17T23:27:46Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false
dc.title.none.fl_str_mv Assessment of physicochemical and microbiological quality of UHT whole milk and proteolysis determination during storage
Avaliação da qualidade físico-química e microbiológica de leite UHT integral e determinação da proteólise durante armazenamento
title Assessment of physicochemical and microbiological quality of UHT whole milk and proteolysis determination during storage
spellingShingle Assessment of physicochemical and microbiological quality of UHT whole milk and proteolysis determination during storage
Real, Cintia Gisele de Andrade
UHT milk; ultra-high-temperature milk; gelation; storage.
leite longa vida; leite UAT; geleificação; estocagem
title_short Assessment of physicochemical and microbiological quality of UHT whole milk and proteolysis determination during storage
title_full Assessment of physicochemical and microbiological quality of UHT whole milk and proteolysis determination during storage
title_fullStr Assessment of physicochemical and microbiological quality of UHT whole milk and proteolysis determination during storage
title_full_unstemmed Assessment of physicochemical and microbiological quality of UHT whole milk and proteolysis determination during storage
title_sort Assessment of physicochemical and microbiological quality of UHT whole milk and proteolysis determination during storage
author Real, Cintia Gisele de Andrade
author_facet Real, Cintia Gisele de Andrade
Alegro, Lina Casale Aragon
Turate, Meriane
Silva, Livia Cavaletti Corrêa
Souza, Cinthia Hoch Batista de
Santana, Elsa Helena Walter de
author_role author
author2 Alegro, Lina Casale Aragon
Turate, Meriane
Silva, Livia Cavaletti Corrêa
Souza, Cinthia Hoch Batista de
Santana, Elsa Helena Walter de
author2_role author
author
author
author
author
dc.contributor.none.fl_str_mv

dc.contributor.author.fl_str_mv Real, Cintia Gisele de Andrade
Alegro, Lina Casale Aragon
Turate, Meriane
Silva, Livia Cavaletti Corrêa
Souza, Cinthia Hoch Batista de
Santana, Elsa Helena Walter de
dc.subject.none.fl_str_mv

dc.subject.por.fl_str_mv UHT milk; ultra-high-temperature milk; gelation; storage.
leite longa vida; leite UAT; geleificação; estocagem
topic UHT milk; ultra-high-temperature milk; gelation; storage.
leite longa vida; leite UAT; geleificação; estocagem
description The aim of this work was aimed to evaluate physicochemical and microbiological quality of UHT whole milk, market in Londrina-PR, Brazil, as well as estimate gelation and proteolysis during storage period of 150 days at room temperature. Physicochemical analyses included determination of fat content; titratable acidity; ethanol stability; total solids; solids-not-fat; pH, density and freezing point. For proteolysis estimative, total nitrogen, non-casein nitrogen and non-protein nitrogen were quantified. Gelation estimation was carried out as well as mesophilic aerobes enumeration. Results obtained in this work demonstrate increase of gelation and proteolysis during storage and samples in disagreement with physicochemical and microbiological standards. The problems found in UHT milk quality standardization associated with increasing proteolysis and gelation during storage could lead to product rejection by the consumer.
publishDate 2013
dc.date.none.fl_str_mv 2013-12-17
dc.type.none.fl_str_mv


dc.type.driver.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/37
10.5935/2238-6416.20130036
url https://www.revistadoilct.com.br/rilct/article/view/37
identifier_str_mv 10.5935/2238-6416.20130036
dc.language.iso.fl_str_mv por
eng
language por
eng
dc.relation.none.fl_str_mv https://www.revistadoilct.com.br/rilct/article/view/37/41
https://www.revistadoilct.com.br/rilct/article/view/37/42
dc.rights.driver.fl_str_mv Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes
info:eu-repo/semantics/openAccess
rights_invalid_str_mv Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostes
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv ILCT
publisher.none.fl_str_mv ILCT
dc.source.none.fl_str_mv Journal of Candido Tostes Dairy Institute; v. 68, n. 394 (2013); 5-10
Revista do Instituto de Laticínios Cândido Tostes; v. 68, n. 394 (2013); 5-10
2238-6416
0100-3674
reponame:Revista do Instituto de Laticínios Cândido Tostes
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instname_str Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
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institution EPAMIG
reponame_str Revista do Instituto de Laticínios Cândido Tostes
collection Revista do Instituto de Laticínios Cândido Tostes
repository.name.fl_str_mv Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
repository.mail.fl_str_mv ||revistadoilct@epamig.br|| revistadoilct@oi.com.br
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