CHEESE OF "MARAJÓ" TYPE CREAM: PHYSICO-CHEMICAL AND SENSORY PARAMETERS.
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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/152 |
Resumo: | In cheeses were determined levels of moisture, fat, cholesterol, conjugated linoleic acid (CLA), protein, ash, carbohydrate, caloric value, acidity, pH and minerals (calcium, phosphorus, potassium, sodium and zinc). The sensorial analysis consisted of profile of characteristics and acceptance test. The similarity of the averages of the physicalchemical variables of the buffalo milk indicated that this was adapted for the elaboration of having standard derivate. The fat levels in the dry extract and of humidity they classi? ed the derivate as fat and of average humidity. The more perceptible sensorial attributes and that they characterized the sensorial profile of the derivate were white color, milk and acid aroma, tastes acid and salty e softness. The test of acceptance indicated that the cheese was very appreciated by tasters. To properly prepare the Chesse Marajó there is need for proper use of technology, among which stands out control the acidity of milk fat and mass used for the derivative, standardization of the quantity of cream, chloride of sodium and potassium sorbate were added. |
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CHEESE OF "MARAJÓ" TYPE CREAM: PHYSICO-CHEMICAL AND SENSORY PARAMETERS.QUEIJO DO MARAJÓ TIPO CREME: PARÂMETROS FÍSICO-QUÍMICOS E SENSORIAISbuffalo milk; sensory profile; Chesse.leite bubalino; perfil sensorial; queijoIn cheeses were determined levels of moisture, fat, cholesterol, conjugated linoleic acid (CLA), protein, ash, carbohydrate, caloric value, acidity, pH and minerals (calcium, phosphorus, potassium, sodium and zinc). The sensorial analysis consisted of profile of characteristics and acceptance test. The similarity of the averages of the physicalchemical variables of the buffalo milk indicated that this was adapted for the elaboration of having standard derivate. The fat levels in the dry extract and of humidity they classi? ed the derivate as fat and of average humidity. The more perceptible sensorial attributes and that they characterized the sensorial profile of the derivate were white color, milk and acid aroma, tastes acid and salty e softness. The test of acceptance indicated that the cheese was very appreciated by tasters. To properly prepare the Chesse Marajó there is need for proper use of technology, among which stands out control the acidity of milk fat and mass used for the derivative, standardization of the quantity of cream, chloride of sodium and potassium sorbate were added.Foram produzidos queijos do "Marajó" tipo creme em dois locais (Local A - Universidade do Estado do Pará e Local B - Laticínios de Soure, Ilha do Marajó, Pará). Foram determinados os níveis de umidade, lipídeo, colesterol, ácido linoléico conjugado (CLA), proteína, resíduo mineral fixo, carboidrato, valor calórico, acidez, pH e minerais (cálcio, fósforo, potássio, sódio e zinco) nos queijos. A análise sensorial constou de perfil de características e teste de aceitação. Os teores de gordura no extrato seco e de umidade classificaram o queijo como gordo e de média umidade. Os atributos sensoriais mais perceptíveis e que caracterizaram o perfil sensorial do queijo foram cor branca, aromas lácteo e ácido, gostos ácido e salgado e textura macia. O teste de aceitação indicou que o queijo foi muito apreciado pelos provadores com notas entre gostei regularmente e gostei muito. Para elaborar adequadamente o queijo do Marajó há necessidade de utilização correta de tecnologia, entre as quais se destaca o controle da acidez e da gordura do leite e da massa usada na elaboração do derivado, padronização da quantidade de creme, de cloreto de sódio e sorbato de potássio adicionados.ILCTFigueiredo, Elaine LopesLourenço Júnior, José de BritoToro, Maricelly UriaLima, Suely Cristina Gomes de2013-12-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/152Journal of Candido Tostes Dairy Institute; v. 66, n. 378 (2011); 26-33Revista do Instituto de Laticínios Cândido Tostes; v. 66, n. 378 (2011); 26-332238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/152/160Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-22T17:37:18Zoai:oai.rilct.emnuvens.com.br:article/152Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-22T17:37:18Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
CHEESE OF "MARAJÓ" TYPE CREAM: PHYSICO-CHEMICAL AND SENSORY PARAMETERS. QUEIJO DO MARAJÓ TIPO CREME: PARÂMETROS FÍSICO-QUÍMICOS E SENSORIAIS |
title |
CHEESE OF "MARAJÓ" TYPE CREAM: PHYSICO-CHEMICAL AND SENSORY PARAMETERS. |
spellingShingle |
CHEESE OF "MARAJÓ" TYPE CREAM: PHYSICO-CHEMICAL AND SENSORY PARAMETERS. Figueiredo, Elaine Lopes buffalo milk; sensory profile; Chesse. leite bubalino; perfil sensorial; queijo |
title_short |
CHEESE OF "MARAJÓ" TYPE CREAM: PHYSICO-CHEMICAL AND SENSORY PARAMETERS. |
title_full |
CHEESE OF "MARAJÓ" TYPE CREAM: PHYSICO-CHEMICAL AND SENSORY PARAMETERS. |
title_fullStr |
CHEESE OF "MARAJÓ" TYPE CREAM: PHYSICO-CHEMICAL AND SENSORY PARAMETERS. |
title_full_unstemmed |
CHEESE OF "MARAJÓ" TYPE CREAM: PHYSICO-CHEMICAL AND SENSORY PARAMETERS. |
title_sort |
CHEESE OF "MARAJÓ" TYPE CREAM: PHYSICO-CHEMICAL AND SENSORY PARAMETERS. |
author |
Figueiredo, Elaine Lopes |
author_facet |
Figueiredo, Elaine Lopes Lourenço Júnior, José de Brito Toro, Maricelly Uria Lima, Suely Cristina Gomes de |
author_role |
author |
author2 |
Lourenço Júnior, José de Brito Toro, Maricelly Uria Lima, Suely Cristina Gomes de |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Figueiredo, Elaine Lopes Lourenço Júnior, José de Brito Toro, Maricelly Uria Lima, Suely Cristina Gomes de |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
buffalo milk; sensory profile; Chesse. leite bubalino; perfil sensorial; queijo |
topic |
buffalo milk; sensory profile; Chesse. leite bubalino; perfil sensorial; queijo |
description |
In cheeses were determined levels of moisture, fat, cholesterol, conjugated linoleic acid (CLA), protein, ash, carbohydrate, caloric value, acidity, pH and minerals (calcium, phosphorus, potassium, sodium and zinc). The sensorial analysis consisted of profile of characteristics and acceptance test. The similarity of the averages of the physicalchemical variables of the buffalo milk indicated that this was adapted for the elaboration of having standard derivate. The fat levels in the dry extract and of humidity they classi? ed the derivate as fat and of average humidity. The more perceptible sensorial attributes and that they characterized the sensorial profile of the derivate were white color, milk and acid aroma, tastes acid and salty e softness. The test of acceptance indicated that the cheese was very appreciated by tasters. To properly prepare the Chesse Marajó there is need for proper use of technology, among which stands out control the acidity of milk fat and mass used for the derivative, standardization of the quantity of cream, chloride of sodium and potassium sorbate were added. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-22 |
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/152 |
url |
https://www.revistadoilct.com.br/rilct/article/view/152 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/152/160 |
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. 66, n. 378 (2011); 26-33 Revista do Instituto de Laticínios Cândido Tostes; v. 66, n. 378 (2011); 26-33 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 |
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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1809738131981729792 |