Effect of the casein to fat ratio on the functional properties of Prato cheese
| Autor(a) principal: | |
|---|---|
| Data de Publicação: | 2022 |
| Outros Autores: | , , , , , , , , |
| Tipo de documento: | Artigo |
| Idioma: | eng |
| Título da fonte: | Research, Society and Development |
| Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/27812 |
Resumo: | This study aimed to evaluate the effect of casein to fat ratios (0.68, 0.72, and 0.76) on the functional properties of Prato cheese at 2, 15, 30, and 45 days of ripening. The different ratios did not interfere with the physicochemical characteristics, pH, Aw, proteolysis indices, color parameters, sliceability and sensory profile of the cheeses among the treatments. However, pH, proteolysis indices, texture profile, L* and b* color parameters of the cheeses changed through the ripening time. The cheeses made from milk standardized to casein/fat ratio of 0.68 presented lower chewiness values. The casein to fat ratio of 0.68 increased the protein and fat recoveries, and provided greater meltability and greater formation of free oil when compared to cheeses made from milk with casein to fat ratio of 0.76. Therefore, casein to fat ratio of 0.72 is recommended for the production of Prato cheese as the cheese presents good functional properties at this value, such as intermediate melting and chewiness, and less release of free oil. |
| id |
UNIFEI_382f725cab324ec5c733572de5c73f0e |
|---|---|
| oai_identifier_str |
oai:ojs.pkp.sfu.ca:article/27812 |
| network_acronym_str |
UNIFEI |
| network_name_str |
Research, Society and Development |
| repository_id_str |
|
| spelling |
Effect of the casein to fat ratio on the functional properties of Prato cheeseEfecto de la relación caseína/grasa sobre las propiedades funcionales del queso PratoEfeito da relação caseína/gordura nas propriedades funcionais do queijo PratoBrazilian cheeseYieldMeltabilityFree oil release. Queso brasileñoRendimientoFusionLiberación de aceite libre.Queijo brasileiroRendimentoDerretimentoLiberação de óleo livre.This study aimed to evaluate the effect of casein to fat ratios (0.68, 0.72, and 0.76) on the functional properties of Prato cheese at 2, 15, 30, and 45 days of ripening. The different ratios did not interfere with the physicochemical characteristics, pH, Aw, proteolysis indices, color parameters, sliceability and sensory profile of the cheeses among the treatments. However, pH, proteolysis indices, texture profile, L* and b* color parameters of the cheeses changed through the ripening time. The cheeses made from milk standardized to casein/fat ratio of 0.68 presented lower chewiness values. The casein to fat ratio of 0.68 increased the protein and fat recoveries, and provided greater meltability and greater formation of free oil when compared to cheeses made from milk with casein to fat ratio of 0.76. Therefore, casein to fat ratio of 0.72 is recommended for the production of Prato cheese as the cheese presents good functional properties at this value, such as intermediate melting and chewiness, and less release of free oil.El objetivo de este trabajo fue evaluar el efecto de las relaciones caseína/grasa 0,68, 0,72 y 0,76 sobre las propiedades funcionales del queso Prato a los 2, 15, 30 y 45 días de maduración. Las diferentes relaciones no afectaron las características fisicoquímicas, pH, Aw, proteólisis, color, corte y evaluación sensorial entre tratamientos. Sin embargo, hubo diferencia en cuanto al tiempo para pH, índices de proteólisis, perfil de textura, L* y b*. La masticabilidad fue menor en los quesos elaborados con una relación caseína/grasa de 0,68. El uso de la relación 0,68 incrementó la recuperación de proteína y grasa, además de brindar mayor capacidad de fusión y mayor liberación de aceite libre, en comparación con los quesos elaborados con la relación 0,76. Por lo tanto, se recomienda una relación caseína/grasa de 0,72 para la producción de queso Prato, ya que el queso tiene buenas propiedades funcionales a este valor, como fusión y masticabilidad intermedias, y una menor liberación de aceite libre.O objetivo deste trabalho foi avaliar o efeito das relações caseína/gordura 0,68, 0,72 e 0,76 nas propriedades funcionais do queijo Prato com 2, 15, 30 e 45 dias de maturação. As diferentes relações não interferiram nas características físico-químicas, pH, Aw, proteólise, cor, fatiamento e na avaliação sensorial entre os tratamentos. No entanto, houve diferença em relação ao tempo para o pH, índices de proteólise, perfil de textura, L* e b*. A mastigabilidade foi menor nos queijos fabricados com a relação caseína/gordura de 0,68. O uso da relação 0,68 aumentou as recuperações de proteína e gordura, além de proporcionar maior capacidade de derretimento e maior liberação de óleo livre, quando comparado aos queijos fabricados com a relação 0,76. Portanto, uma relação caseína/gordura de 0,72 é recomendada para a produção de queijo Prato, pois o queijo apresenta boas propriedades funcionais nesse valor, como derretimento e mastigabilidade intermediários, e menor liberação de óleo livre.Research, Society and Development2022-03-30info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/2781210.33448/rsd-v11i5.27812Research, Society and Development; Vol. 11 No. 5; e8811527812Research, Society and Development; Vol. 11 Núm. 5; e8811527812Research, Society and Development; v. 11 n. 5; e88115278122525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIenghttps://rsdjournal.org/index.php/rsd/article/view/27812/24354Copyright (c) 2022 Taynan Barroso Landin; Denise Sobral; Luiz Carlos Gonçalves Costa Júnior; Eric Batista Ferreira; Gisela de Magalhães Machado Moreira; Vanessa Aglaê Martins Teodoro; Valdeane Dias Cerqueira; Junio César Jacinto de Paula; Elisângela Michele Miguel; Renata Golin Bueno Costahttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessLandin, Taynan BarrosoSobral, DeniseCosta Júnior, Luiz Carlos GonçalvesFerreira, Eric BatistaMoreira, Gisela de Magalhães Machado Teodoro, Vanessa Aglaê Martins Cerqueira, Valdeane Dias Paula, Junio César Jacinto de Miguel, Elisângela Michele Costa, Renata Golin Bueno2022-04-17T18:18:56Zoai:ojs.pkp.sfu.ca:article/27812Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:45:25.547009Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
| dc.title.none.fl_str_mv |
Effect of the casein to fat ratio on the functional properties of Prato cheese Efecto de la relación caseína/grasa sobre las propiedades funcionales del queso Prato Efeito da relação caseína/gordura nas propriedades funcionais do queijo Prato |
| title |
Effect of the casein to fat ratio on the functional properties of Prato cheese |
| spellingShingle |
Effect of the casein to fat ratio on the functional properties of Prato cheese Landin, Taynan Barroso Brazilian cheese Yield Meltability Free oil release. Queso brasileño Rendimiento Fusion Liberación de aceite libre. Queijo brasileiro Rendimento Derretimento Liberação de óleo livre. |
| title_short |
Effect of the casein to fat ratio on the functional properties of Prato cheese |
| title_full |
Effect of the casein to fat ratio on the functional properties of Prato cheese |
| title_fullStr |
Effect of the casein to fat ratio on the functional properties of Prato cheese |
| title_full_unstemmed |
Effect of the casein to fat ratio on the functional properties of Prato cheese |
| title_sort |
Effect of the casein to fat ratio on the functional properties of Prato cheese |
| author |
Landin, Taynan Barroso |
| author_facet |
Landin, Taynan Barroso Sobral, Denise Costa Júnior, Luiz Carlos Gonçalves Ferreira, Eric Batista Moreira, Gisela de Magalhães Machado Teodoro, Vanessa Aglaê Martins Cerqueira, Valdeane Dias Paula, Junio César Jacinto de Miguel, Elisângela Michele Costa, Renata Golin Bueno |
| author_role |
author |
| author2 |
Sobral, Denise Costa Júnior, Luiz Carlos Gonçalves Ferreira, Eric Batista Moreira, Gisela de Magalhães Machado Teodoro, Vanessa Aglaê Martins Cerqueira, Valdeane Dias Paula, Junio César Jacinto de Miguel, Elisângela Michele Costa, Renata Golin Bueno |
| author2_role |
author author author author author author author author author |
| dc.contributor.author.fl_str_mv |
Landin, Taynan Barroso Sobral, Denise Costa Júnior, Luiz Carlos Gonçalves Ferreira, Eric Batista Moreira, Gisela de Magalhães Machado Teodoro, Vanessa Aglaê Martins Cerqueira, Valdeane Dias Paula, Junio César Jacinto de Miguel, Elisângela Michele Costa, Renata Golin Bueno |
| dc.subject.por.fl_str_mv |
Brazilian cheese Yield Meltability Free oil release. Queso brasileño Rendimiento Fusion Liberación de aceite libre. Queijo brasileiro Rendimento Derretimento Liberação de óleo livre. |
| topic |
Brazilian cheese Yield Meltability Free oil release. Queso brasileño Rendimiento Fusion Liberación de aceite libre. Queijo brasileiro Rendimento Derretimento Liberação de óleo livre. |
| description |
This study aimed to evaluate the effect of casein to fat ratios (0.68, 0.72, and 0.76) on the functional properties of Prato cheese at 2, 15, 30, and 45 days of ripening. The different ratios did not interfere with the physicochemical characteristics, pH, Aw, proteolysis indices, color parameters, sliceability and sensory profile of the cheeses among the treatments. However, pH, proteolysis indices, texture profile, L* and b* color parameters of the cheeses changed through the ripening time. The cheeses made from milk standardized to casein/fat ratio of 0.68 presented lower chewiness values. The casein to fat ratio of 0.68 increased the protein and fat recoveries, and provided greater meltability and greater formation of free oil when compared to cheeses made from milk with casein to fat ratio of 0.76. Therefore, casein to fat ratio of 0.72 is recommended for the production of Prato cheese as the cheese presents good functional properties at this value, such as intermediate melting and chewiness, and less release of free oil. |
| publishDate |
2022 |
| dc.date.none.fl_str_mv |
2022-03-30 |
| 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://rsdjournal.org/index.php/rsd/article/view/27812 10.33448/rsd-v11i5.27812 |
| url |
https://rsdjournal.org/index.php/rsd/article/view/27812 |
| identifier_str_mv |
10.33448/rsd-v11i5.27812 |
| dc.language.iso.fl_str_mv |
eng |
| language |
eng |
| dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/27812/24354 |
| dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
| rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
| eu_rights_str_mv |
openAccess |
| dc.format.none.fl_str_mv |
application/pdf |
| dc.publisher.none.fl_str_mv |
Research, Society and Development |
| publisher.none.fl_str_mv |
Research, Society and Development |
| dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 11 No. 5; e8811527812 Research, Society and Development; Vol. 11 Núm. 5; e8811527812 Research, Society and Development; v. 11 n. 5; e8811527812 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
| instname_str |
Universidade Federal de Itajubá (UNIFEI) |
| instacron_str |
UNIFEI |
| institution |
UNIFEI |
| reponame_str |
Research, Society and Development |
| collection |
Research, Society and Development |
| repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
| repository.mail.fl_str_mv |
rsd.articles@gmail.com |
| _version_ |
1797052835337076736 |