Use of chlorine dioxide stabilized in aqueous solution in brines treatment
Autor(a) principal: | |
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Data de Publicação: | 2013 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista do Instituto de Laticínios Cândido Tostes |
Texto Completo: | https://www.revistadoilct.com.br/rilct/article/view/60 |
Resumo: | Use of chlorine dioxide stabilized in aqueous solution in brines treatmentThe most cheeses manufactured in Brazil and in the world it uses brine in the stage of it salts. Among the several obstacles of the production, it can emphasize the treatment of these brines. Be due to the difficulty in accomplish it and at the high cost of discard or the absence of legal regulation. The aim of this work was to evaluate the effectiveness of the dioxide of chlorine as brine sanitizer used in the production of the cheeses Mussarela and Prato. ClO2 was shown effective in the reduction of the countings of mesophilic aerobic, coliforms 35ºC, Staphylococcus positive coagulase, molds and yeasts. |
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Use of chlorine dioxide stabilized in aqueous solution in brines treatmentUTILIZAÇÃO DE DIÓXIDO DE CLORO ESTABILIZADO EM SOLUÇÃO AQUOSA NO TRATAMENTO DE SALMOURASSanitization, Chloride Dioxide, Brine, CheeseSanitização; Dióxido de Cloro; Salmoura; QueijosUse of chlorine dioxide stabilized in aqueous solution in brines treatmentThe most cheeses manufactured in Brazil and in the world it uses brine in the stage of it salts. Among the several obstacles of the production, it can emphasize the treatment of these brines. Be due to the difficulty in accomplish it and at the high cost of discard or the absence of legal regulation. The aim of this work was to evaluate the effectiveness of the dioxide of chlorine as brine sanitizer used in the production of the cheeses Mussarela and Prato. ClO2 was shown effective in the reduction of the countings of mesophilic aerobic, coliforms 35ºC, Staphylococcus positive coagulase, molds and yeasts.A grande maioria dos queijos fabricados no Brasil e no mundo utiliza salmoura na etapa de salga. Dentre os vários obstáculos da fabricação, destaca-se o tratamento destas salmouras. Seja devido à dificuldade em realizá-lo e ao alto custo do seu descarte ou pela ausência de regulamentação legal. O objetivo deste trabalho foi avaliar a eficácia do dióxido de cloro como sanitizante de salmoura utilizada na fabricação dos queijos Mussarela e Prato. O ClO2 mostrou-se eficaz na redução das contagens de mesófilos aeróbios, coliformes 35ºC, Staphylococcus Coagulase Positiva, bolores e leveduras.ILCTSantos, Adbeel de LimaSá, Jaqueline Flaviana de Oliveira deTeodoro, Vanessa Aglaê MartinsPinto, Maximiliano Soares2013-12-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/60Journal of Candido Tostes Dairy Institute; v. 63, n. 364 (2008); 19-26Revista do Instituto de Laticínios Cândido Tostes; v. 63, n. 364 (2008); 19-262238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/60/66Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-20T22:57:36Zoai:oai.rilct.emnuvens.com.br:article/60Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-20T22:57:36Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Use of chlorine dioxide stabilized in aqueous solution in brines treatment UTILIZAÇÃO DE DIÓXIDO DE CLORO ESTABILIZADO EM SOLUÇÃO AQUOSA NO TRATAMENTO DE SALMOURAS |
title |
Use of chlorine dioxide stabilized in aqueous solution in brines treatment |
spellingShingle |
Use of chlorine dioxide stabilized in aqueous solution in brines treatment Santos, Adbeel de Lima Sanitization, Chloride Dioxide, Brine, Cheese Sanitização; Dióxido de Cloro; Salmoura; Queijos |
title_short |
Use of chlorine dioxide stabilized in aqueous solution in brines treatment |
title_full |
Use of chlorine dioxide stabilized in aqueous solution in brines treatment |
title_fullStr |
Use of chlorine dioxide stabilized in aqueous solution in brines treatment |
title_full_unstemmed |
Use of chlorine dioxide stabilized in aqueous solution in brines treatment |
title_sort |
Use of chlorine dioxide stabilized in aqueous solution in brines treatment |
author |
Santos, Adbeel de Lima |
author_facet |
Santos, Adbeel de Lima Sá, Jaqueline Flaviana de Oliveira de Teodoro, Vanessa Aglaê Martins Pinto, Maximiliano Soares |
author_role |
author |
author2 |
Sá, Jaqueline Flaviana de Oliveira de Teodoro, Vanessa Aglaê Martins Pinto, Maximiliano Soares |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Santos, Adbeel de Lima Sá, Jaqueline Flaviana de Oliveira de Teodoro, Vanessa Aglaê Martins Pinto, Maximiliano Soares |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Sanitization, Chloride Dioxide, Brine, Cheese Sanitização; Dióxido de Cloro; Salmoura; Queijos |
topic |
Sanitization, Chloride Dioxide, Brine, Cheese Sanitização; Dióxido de Cloro; Salmoura; Queijos |
description |
Use of chlorine dioxide stabilized in aqueous solution in brines treatmentThe most cheeses manufactured in Brazil and in the world it uses brine in the stage of it salts. Among the several obstacles of the production, it can emphasize the treatment of these brines. Be due to the difficulty in accomplish it and at the high cost of discard or the absence of legal regulation. The aim of this work was to evaluate the effectiveness of the dioxide of chlorine as brine sanitizer used in the production of the cheeses Mussarela and Prato. ClO2 was shown effective in the reduction of the countings of mesophilic aerobic, coliforms 35ºC, Staphylococcus positive coagulase, molds and yeasts. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-20 |
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/60 |
url |
https://www.revistadoilct.com.br/rilct/article/view/60 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/60/66 |
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 |
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. 63, n. 364 (2008); 19-26 Revista do Instituto de Laticínios Cândido Tostes; v. 63, n. 364 (2008); 19-26 2238-6416 0100-3674 reponame:Revista do Instituto de Laticínios Cândido Tostes instname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) instacron:EPAMIG |
instname_str |
Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG) |
instacron_str |
EPAMIG |
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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