USE OF COALHO CHEESE WHEY IN THE FERMENTED DAIRY DRINK ELABORATION
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/262 |
Resumo: | In Brazil, dairy drink is basically defined as the dairy product resulting from the mixing of milk and cheese whey. As they are economically viable, fermented dairy drink are considered an alternative to the use of cheese whey. The main objective of this work was to elaborate, in industrial scale, and evaluate the quality and stability of a fermented cheese whey based dairy drink, developed from Coalho Cheese whey. Physical-chemical, microbiological and sensory analyses were carried out during 28 days of cold storage at 5ºC ± 1ºC. The results showed that the developed drink is conform to the term "fermented dairy drink" defined by the Technical Rules of Identity and Quality of Dairy Beverages in relation to protein and lactic bacteria counts. The physical-chemical composition is in accordance with the legislation that establishes the minimum protein content of 1.7% m/ m. However, to obtain the recommended fat content, which is at least 2.0% m/m the mixture should be standardize prior to the fermentation step. The results also indicate that the product has microbiological stability and can be stored for at least 28 days under refrigeration at 5 ºC. The drink showed good sensory acceptability getting between the hedonic terms: "liked moderately" and "I really enjoyed", throughout the study period. It can be concluded that technology is a potential way to use the cheese whey from the Coalho Cheese, manufacturing a nutritional product, highly acceptable and with low cost. |
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USE OF COALHO CHEESE WHEY IN THE FERMENTED DAIRY DRINK ELABORATIONAPROVEITAMENTO DE SORO DE QUEIJO DE COALHO NA ELABORAÇÃO DE BEBIDA LÁCTEA FERMENTADAcheese whey; processing; analyses; shelf-life.soro de leite; processamento; análises; vida de prateleira.In Brazil, dairy drink is basically defined as the dairy product resulting from the mixing of milk and cheese whey. As they are economically viable, fermented dairy drink are considered an alternative to the use of cheese whey. The main objective of this work was to elaborate, in industrial scale, and evaluate the quality and stability of a fermented cheese whey based dairy drink, developed from Coalho Cheese whey. Physical-chemical, microbiological and sensory analyses were carried out during 28 days of cold storage at 5ºC ± 1ºC. The results showed that the developed drink is conform to the term "fermented dairy drink" defined by the Technical Rules of Identity and Quality of Dairy Beverages in relation to protein and lactic bacteria counts. The physical-chemical composition is in accordance with the legislation that establishes the minimum protein content of 1.7% m/ m. However, to obtain the recommended fat content, which is at least 2.0% m/m the mixture should be standardize prior to the fermentation step. The results also indicate that the product has microbiological stability and can be stored for at least 28 days under refrigeration at 5 ºC. The drink showed good sensory acceptability getting between the hedonic terms: "liked moderately" and "I really enjoyed", throughout the study period. It can be concluded that technology is a potential way to use the cheese whey from the Coalho Cheese, manufacturing a nutritional product, highly acceptable and with low cost.No Brasil bebida láctea é definida como o produto lácteo resultante da mistura do leite e de soro de leite. Por serem economicamente viáveis, as bebidas lácteas fermentadas são consideradas uma alternativa para o aproveitamento do soro de queijos. O objetivo deste trabalho foi elaborar, em escala industrial, e avaliar a qualidade e a estabilidade de uma bebida láctea fermentada, desenvolvida à base de soro de leite proveniente da fabricação de queijo de Coalho. Foram realizadas análises físico-químicas, microbiológicas e sensoriais do produto durante 28 dias de estocagem a 5ºC ± 1ºC. Os resultados mostraram que a bebida desenvolvida enquadra-se na denominação "Bebida Láctea Fermentada" definida pelo Regulamento Técnico de Identidade e Qualidade de Bebida Láctea, em relação ao teor de proteínas e à contagem de bactérias láticas. A composição físico-química encontra-se de acordo com a legislação, que estabelece o teor mínimo de proteína de 1,7% m/m. Porém, para obtenção do teor de gordura preconizado, mínimo de 2,0% m/m, deve-se utilizar leite integral ou padronizar a mistura antes da fabricação. Os resultados também indicam que o produto possui estabilidade microbiológica e pode ser armazenado por pelo menos 28 dias sob refrigeração a 5ºC. A bebida obteve boa aceitabilidade sensorial ficando entre os termos hedônicos "Gostei Moderadamente" e "Gostei Muito" durante todo o período avaliado. Pode-se concluir que a bebida é uma forma potencial para a utilização do soro de queijo de Coalho por ser um produto nutritivo, altamente aceitável e com custo reduzido. ILCTPaula, Junio Cesar Jacinto deAlmeida, Felipe Alves dePinto, Maximiliano SoaresRodrigues, Thiary FalciSobral, DeniseMachado, Gisela de Magalhães2013-12-29info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/26210.5935/2238-6416.20120061Journal of Candido Tostes Dairy Institute; v. 67, n. 388 (2012); 25-33Revista do Instituto de Laticínios Cândido Tostes; v. 67, n. 388 (2012); 25-332238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/262/272Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-29T14:07:27Zoai:oai.rilct.emnuvens.com.br:article/262Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-29T14:07:27Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
USE OF COALHO CHEESE WHEY IN THE FERMENTED DAIRY DRINK ELABORATION APROVEITAMENTO DE SORO DE QUEIJO DE COALHO NA ELABORAÇÃO DE BEBIDA LÁCTEA FERMENTADA |
title |
USE OF COALHO CHEESE WHEY IN THE FERMENTED DAIRY DRINK ELABORATION |
spellingShingle |
USE OF COALHO CHEESE WHEY IN THE FERMENTED DAIRY DRINK ELABORATION Paula, Junio Cesar Jacinto de cheese whey; processing; analyses; shelf-life. soro de leite; processamento; análises; vida de prateleira. |
title_short |
USE OF COALHO CHEESE WHEY IN THE FERMENTED DAIRY DRINK ELABORATION |
title_full |
USE OF COALHO CHEESE WHEY IN THE FERMENTED DAIRY DRINK ELABORATION |
title_fullStr |
USE OF COALHO CHEESE WHEY IN THE FERMENTED DAIRY DRINK ELABORATION |
title_full_unstemmed |
USE OF COALHO CHEESE WHEY IN THE FERMENTED DAIRY DRINK ELABORATION |
title_sort |
USE OF COALHO CHEESE WHEY IN THE FERMENTED DAIRY DRINK ELABORATION |
author |
Paula, Junio Cesar Jacinto de |
author_facet |
Paula, Junio Cesar Jacinto de Almeida, Felipe Alves de Pinto, Maximiliano Soares Rodrigues, Thiary Falci Sobral, Denise Machado, Gisela de Magalhães |
author_role |
author |
author2 |
Almeida, Felipe Alves de Pinto, Maximiliano Soares Rodrigues, Thiary Falci Sobral, Denise Machado, Gisela de Magalhães |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Paula, Junio Cesar Jacinto de Almeida, Felipe Alves de Pinto, Maximiliano Soares Rodrigues, Thiary Falci Sobral, Denise Machado, Gisela de Magalhães |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
cheese whey; processing; analyses; shelf-life. soro de leite; processamento; análises; vida de prateleira. |
topic |
cheese whey; processing; analyses; shelf-life. soro de leite; processamento; análises; vida de prateleira. |
description |
In Brazil, dairy drink is basically defined as the dairy product resulting from the mixing of milk and cheese whey. As they are economically viable, fermented dairy drink are considered an alternative to the use of cheese whey. The main objective of this work was to elaborate, in industrial scale, and evaluate the quality and stability of a fermented cheese whey based dairy drink, developed from Coalho Cheese whey. Physical-chemical, microbiological and sensory analyses were carried out during 28 days of cold storage at 5ºC ± 1ºC. The results showed that the developed drink is conform to the term "fermented dairy drink" defined by the Technical Rules of Identity and Quality of Dairy Beverages in relation to protein and lactic bacteria counts. The physical-chemical composition is in accordance with the legislation that establishes the minimum protein content of 1.7% m/ m. However, to obtain the recommended fat content, which is at least 2.0% m/m the mixture should be standardize prior to the fermentation step. The results also indicate that the product has microbiological stability and can be stored for at least 28 days under refrigeration at 5 ºC. The drink showed good sensory acceptability getting between the hedonic terms: "liked moderately" and "I really enjoyed", throughout the study period. It can be concluded that technology is a potential way to use the cheese whey from the Coalho Cheese, manufacturing a nutritional product, highly acceptable and with low cost. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-29 |
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/262 10.5935/2238-6416.20120061 |
url |
https://www.revistadoilct.com.br/rilct/article/view/262 |
identifier_str_mv |
10.5935/2238-6416.20120061 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/262/272 |
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. 67, n. 388 (2012); 25-33 Revista do Instituto de Laticínios Cândido Tostes; v. 67, n. 388 (2012); 25-33 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 |
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Revista do Instituto de Laticínios Cândido Tostes |
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Revista do Instituto de Laticínios Cândido Tostes |
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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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