CLOTTING AGENT AND RENNET AFFECTING THE SENSORY PROPERTIES OF MINAS PADRÃO-LIKE CHEESE MADE WITH EWE MILK
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/199 |
Resumo: | In Brazil, the milk of sheep has provided some interest by research institutes, particularly due to its characteristic of high yields in the production of cheeses, as well as give flavor and aroma peculiar to dairy products. In the present study aimed to investigate the influence of the use of three different coagulating enzymes on cheese similar to Minas padrão using sheep's milk. Was used rennet (coalhopar®), which contains approximately 80-85% and 15-20% pepsin for chymosin (rennin). The employees were microbial coagulating agents, which are: genetic (Chr- Hansen®) and fungi. The development and sensory testing of the cheeses were performed at the Department of Food Science, Federal University of Lavras. The average scores of the samples were located on the hedonic scale between 5 and 7 (region regardless of category and liked moderately, respectively), with average index of acceptability of the cheeses. The use of microbial coagulant (genetic) was attributed to better acceptance for the parameter of texture. The use of fungal and microbial coagulants and genetic rennet showed no differences in sensory attributes of appearance, taste and overall appearance in the cheeses. |
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CLOTTING AGENT AND RENNET AFFECTING THE SENSORY PROPERTIES OF MINAS PADRÃO-LIKE CHEESE MADE WITH EWE MILKESTUDO SENSORIAL DE QUEIJO SIMILAR AO MINAS PADRÃO COM LEITE DE OVELHA UTILIZANDO AGENTE COAGULANTE E COALHOSheep milk, Coagulant, Rennet, Cheese similar to Minas padrão.Leite de ovelhas; Agente coagulante; Coalho; Queijo similar ao Minas Padrão.In Brazil, the milk of sheep has provided some interest by research institutes, particularly due to its characteristic of high yields in the production of cheeses, as well as give flavor and aroma peculiar to dairy products. In the present study aimed to investigate the influence of the use of three different coagulating enzymes on cheese similar to Minas padrão using sheep's milk. Was used rennet (coalhopar®), which contains approximately 80-85% and 15-20% pepsin for chymosin (rennin). The employees were microbial coagulating agents, which are: genetic (Chr- Hansen®) and fungi. The development and sensory testing of the cheeses were performed at the Department of Food Science, Federal University of Lavras. The average scores of the samples were located on the hedonic scale between 5 and 7 (region regardless of category and liked moderately, respectively), with average index of acceptability of the cheeses. The use of microbial coagulant (genetic) was attributed to better acceptance for the parameter of texture. The use of fungal and microbial coagulants and genetic rennet showed no differences in sensory attributes of appearance, taste and overall appearance in the cheeses.No Brasil, o leite de ovelhas vem proporcionando certo interesse pelos institutos de pesquisa, devido a sua particular característica de rendimentos elevados na produção de queijos, além de conferir sabor e aroma peculiar aos produtos lácteos. No presente trabalho, objetivou-se averiguar a influência da utilização de três diferentes enzimas coagulantes na fabricação de queijos similar ao Minas Padrão utilizando leite de ovelhas. Foi utilizado coalho bovino (coalhopar®), composto aproximadamente de 80-85% de pepsina e 15-20% de quimosina (renina). Os agentes coagulantes empregados foram microbianos, sendo eles: genético (Chr-Hansen®) e fúngico. A elaboração, análises químicas e teste sensorial dos queijos foram realizados no Departamento de Ciência dos Alimentos da Universidade Federal de Lavras. No teor de composição química dos queijos não apresentaram diferença significativa (P 0,05) em todos os parâmetros analisados mediante aos tratamentos citados. As notas médias das amostras situaram-se na escala hedônica entre 5 e 7 (região da categoria indiferente e gostei moderadamente, respectivamente), apresentando médio índice de aceitabilidade dos queijos. O uso de agente coagulante microbiano (genético) foi atribuído a melhor aceitação quanto ao parâmetro de textura. A utilização de agentes coagulantes microbianos fúngico e genético e coalho bovino não apresentaram diferenças sensoriais nos atributos de aparência, sabor e aspecto global nos queijos.ILCTGajo, A. A.Abreu, L. R.Carvalho, M. S.Paixão, M. G.Pinto, S. M.David, F. M.2013-12-22info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/19910.5935/2238-6416.20120009Journal of Candido Tostes Dairy Institute; v. 67, n. 384 (2012); 61-65Revista do Instituto de Laticínios Cândido Tostes; v. 67, n. 384 (2012); 61-652238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/199/207Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-23T00:09:00Zoai:oai.rilct.emnuvens.com.br:article/199Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-23T00:09Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
CLOTTING AGENT AND RENNET AFFECTING THE SENSORY PROPERTIES OF MINAS PADRÃO-LIKE CHEESE MADE WITH EWE MILK ESTUDO SENSORIAL DE QUEIJO SIMILAR AO MINAS PADRÃO COM LEITE DE OVELHA UTILIZANDO AGENTE COAGULANTE E COALHO |
title |
CLOTTING AGENT AND RENNET AFFECTING THE SENSORY PROPERTIES OF MINAS PADRÃO-LIKE CHEESE MADE WITH EWE MILK |
spellingShingle |
CLOTTING AGENT AND RENNET AFFECTING THE SENSORY PROPERTIES OF MINAS PADRÃO-LIKE CHEESE MADE WITH EWE MILK Gajo, A. A. Sheep milk, Coagulant, Rennet, Cheese similar to Minas padrão. Leite de ovelhas; Agente coagulante; Coalho; Queijo similar ao Minas Padrão. |
title_short |
CLOTTING AGENT AND RENNET AFFECTING THE SENSORY PROPERTIES OF MINAS PADRÃO-LIKE CHEESE MADE WITH EWE MILK |
title_full |
CLOTTING AGENT AND RENNET AFFECTING THE SENSORY PROPERTIES OF MINAS PADRÃO-LIKE CHEESE MADE WITH EWE MILK |
title_fullStr |
CLOTTING AGENT AND RENNET AFFECTING THE SENSORY PROPERTIES OF MINAS PADRÃO-LIKE CHEESE MADE WITH EWE MILK |
title_full_unstemmed |
CLOTTING AGENT AND RENNET AFFECTING THE SENSORY PROPERTIES OF MINAS PADRÃO-LIKE CHEESE MADE WITH EWE MILK |
title_sort |
CLOTTING AGENT AND RENNET AFFECTING THE SENSORY PROPERTIES OF MINAS PADRÃO-LIKE CHEESE MADE WITH EWE MILK |
author |
Gajo, A. A. |
author_facet |
Gajo, A. A. Abreu, L. R. Carvalho, M. S. Paixão, M. G. Pinto, S. M. David, F. M. |
author_role |
author |
author2 |
Abreu, L. R. Carvalho, M. S. Paixão, M. G. Pinto, S. M. David, F. M. |
author2_role |
author author author author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Gajo, A. A. Abreu, L. R. Carvalho, M. S. Paixão, M. G. Pinto, S. M. David, F. M. |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
Sheep milk, Coagulant, Rennet, Cheese similar to Minas padrão. Leite de ovelhas; Agente coagulante; Coalho; Queijo similar ao Minas Padrão. |
topic |
Sheep milk, Coagulant, Rennet, Cheese similar to Minas padrão. Leite de ovelhas; Agente coagulante; Coalho; Queijo similar ao Minas Padrão. |
description |
In Brazil, the milk of sheep has provided some interest by research institutes, particularly due to its characteristic of high yields in the production of cheeses, as well as give flavor and aroma peculiar to dairy products. In the present study aimed to investigate the influence of the use of three different coagulating enzymes on cheese similar to Minas padrão using sheep's milk. Was used rennet (coalhopar®), which contains approximately 80-85% and 15-20% pepsin for chymosin (rennin). The employees were microbial coagulating agents, which are: genetic (Chr- Hansen®) and fungi. The development and sensory testing of the cheeses were performed at the Department of Food Science, Federal University of Lavras. The average scores of the samples were located on the hedonic scale between 5 and 7 (region regardless of category and liked moderately, respectively), with average index of acceptability of the cheeses. The use of microbial coagulant (genetic) was attributed to better acceptance for the parameter of texture. The use of fungal and microbial coagulants and genetic rennet showed no differences in sensory attributes of appearance, taste and overall appearance in the cheeses. |
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/199 10.5935/2238-6416.20120009 |
url |
https://www.revistadoilct.com.br/rilct/article/view/199 |
identifier_str_mv |
10.5935/2238-6416.20120009 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/199/207 |
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. 384 (2012); 61-65 Revista do Instituto de Laticínios Cândido Tostes; v. 67, n. 384 (2012); 61-65 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 |
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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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