DETERMINATION OF THE COMPOSITION AND YIELD OF "CHEESE TYPE PRATO" OBTAINED FROM MILK CONCENTRATE BY VACUUM EVAPORATION

• Autor(a) principal: Perrone, Ítalo Tuler
• Data de Publicação: 2013
• Outros Autores: Pereira, João Pablo Fortes, Magalhães, Fernando Antônio Resplande, Costa Júnior, Luiz Carlos Gonçalves, Paula, Júnio César Jacinto de, Sobral, Denise
• 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/139
• topic: vacuum evaporation; cheese type Prato; figure of transition.; evaporação a vácuo; queijo prato; cifra de transição

The objective of this study was to determine the composition and yield of “cheese type Prato” made from milk concentrated by vacuum evaporation. Was employed in the experiment of a single vacuum evaporator effect and stainless steel tanks with capacity up to 200 liters of milk in the Laboratory of the Institute of Dairy Technology Cândido Tostes / EPAMIG. The physico-chemical performed to milk, whey and cheese were the determinations of fat, protein, lactose, ash and moisture. For the analysis of income was used mass balance and the weights of all ingredients and products obtained during the production of “cheese type Prato” and determined the numbers of transition milk constituents. The “cheeses type Prato”made from milk concentrated by vacuum evaporation fall within the parameters of current law to about the “cheese type Prato” moisture and fat in dry matter. The manufacturing yield was 5.51 kg milk for kg concentrate for cheese, corresponding to a yield of 8.38 kg of milk for kg of cheese. There was a statistically significant correlation between manufacturing yield and protein content, dry extract and total solids of the “cheese type Prato”obtained during the experiment.