Sodium chloride distribution in Reino cheese along the ripening
Autor(a) principal: | |
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Data de Publicação: | 2015 |
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/409 |
Resumo: | The aim was to determine the minimum time necessary for equal distribution of salt in all parts of Reino cheese, from surface to center, and check if there was significant difference in this distribution in different ripening conditions. The cheeses of the same lot were subjected to two treatments, with different temperatures, relative humidity and with and without packaging. In the first treatment the cheese was ripened without heat-shrinkable packaging at a temperature of 18 °C to 22 ° C with 55% - 65% relative humidity. In the second treatment, the cheese was initially ripened without packaging (only the first five days) and under the same conditions as the first treatment and after this period was packaged in heat-shrinkable packaging and ripening at 5 °C - 10 °C with 70% - 80% relative humidity, until completing all the prescribed time maturation. The characterization of the salt distribution profile in Reino cheese was conducted by determining the percentage content of sodium chloride (w/w) in the central, intermediate and superficial portions. Analysis of variance indicated that there was no difference between treatments in the distribution of salt in Reino cheese, however, there were differences between cheese portion analyzed and maturation time, which showed dependence of the distribution of salt depending on these variables. It follows that from the 27th day after manufacturing, salt is distributed equally in all parts of the Reino cheese, regardless of different ripening conditions used. |
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Sodium chloride distribution in Reino cheese along the ripeningDISTRIBUIÇÃO DE NaCl NO QUEIJO REINO AO LONGO DA MATURAÇÃOpackaging; salting; diffusion.embalagem; salga; difusão.The aim was to determine the minimum time necessary for equal distribution of salt in all parts of Reino cheese, from surface to center, and check if there was significant difference in this distribution in different ripening conditions. The cheeses of the same lot were subjected to two treatments, with different temperatures, relative humidity and with and without packaging. In the first treatment the cheese was ripened without heat-shrinkable packaging at a temperature of 18 °C to 22 ° C with 55% - 65% relative humidity. In the second treatment, the cheese was initially ripened without packaging (only the first five days) and under the same conditions as the first treatment and after this period was packaged in heat-shrinkable packaging and ripening at 5 °C - 10 °C with 70% - 80% relative humidity, until completing all the prescribed time maturation. The characterization of the salt distribution profile in Reino cheese was conducted by determining the percentage content of sodium chloride (w/w) in the central, intermediate and superficial portions. Analysis of variance indicated that there was no difference between treatments in the distribution of salt in Reino cheese, however, there were differences between cheese portion analyzed and maturation time, which showed dependence of the distribution of salt depending on these variables. It follows that from the 27th day after manufacturing, salt is distributed equally in all parts of the Reino cheese, regardless of different ripening conditions used.O objetivo foi determinar o tempo mínimo necessário para a distribuição igualitária do sal em todas as partes do queijo Reino, ou seja, desde a superfície até o centro, e verificar se houve diferença significativa nessa distribuição em diferentes condições de maturação. Os queijos de um mesmo lote foram submetidos a dois tratamentos, com diferentes temperaturas, umidade relativa do ar e também com e sem embalagem. No primeiro tratamento o queijo foi maturado sem embalagem termoencolhível, à temperatura de 18 °C a 22 °C, com 55% - 65% de URA. Já no segundo tratamento, o queijo inicialmente foi maturado sem embalagem (apenas nos cinco primeiros dias) e nas mesmas condições do primeiro tratamento e, após este período, foi embalado em película termoencolhível e maturado a 5 °C - 10 °C, com 70% - 80% de URA, até completar o tempo de maturação total estipulado. A caracterização do perfil de distribuição de sal nos queijos Reino foi conduzida por meio da determinação do teor percentual de cloreto de sódio (m/m) nas porções centrais, intermediárias e superficiais. A análise de variância indicou que não houve diferença entre os tratamentos na distribuição de sal no queijo Reino, porém, houve diferença entre a porção de queijo analisada e o tempo de maturação, o que demonstrou a dependência da distribuição do sal em função destas variáveis. Conclui-se que a partir do 27º dia após a fabricação, o sal se distribui homogeneamente em todas as partes do queijo Reino, independentemente das diferentes condições empregadas na maturação.ILCTFapemigBarbosa Taveira, LiaGolin Bueno Costa, RenataGonçalves Costa Júnior, Luiz CarlosSobral, DeniseJacinto de Paula, Junio César2015-12-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/40910.14295/2238-6416.v70i3.409Journal of Candido Tostes Dairy Institute; v. 70, n. 3 (2015); 141-149Revista do Instituto de Laticínios Cândido Tostes; v. 70, n. 3 (2015); 141-1492238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/409/372Direitos autorais 2015 Revista do Instituto de Laticínios Cândido Tosteshttp://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccess2015-12-09T13:20:54Zoai:oai.rilct.emnuvens.com.br:article/409Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2015-12-09T13:20:54Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Sodium chloride distribution in Reino cheese along the ripening DISTRIBUIÇÃO DE NaCl NO QUEIJO REINO AO LONGO DA MATURAÇÃO |
title |
Sodium chloride distribution in Reino cheese along the ripening |
spellingShingle |
Sodium chloride distribution in Reino cheese along the ripening Barbosa Taveira, Lia packaging; salting; diffusion. embalagem; salga; difusão. |
title_short |
Sodium chloride distribution in Reino cheese along the ripening |
title_full |
Sodium chloride distribution in Reino cheese along the ripening |
title_fullStr |
Sodium chloride distribution in Reino cheese along the ripening |
title_full_unstemmed |
Sodium chloride distribution in Reino cheese along the ripening |
title_sort |
Sodium chloride distribution in Reino cheese along the ripening |
author |
Barbosa Taveira, Lia |
author_facet |
Barbosa Taveira, Lia Golin Bueno Costa, Renata Gonçalves Costa Júnior, Luiz Carlos Sobral, Denise Jacinto de Paula, Junio César |
author_role |
author |
author2 |
Golin Bueno Costa, Renata Gonçalves Costa Júnior, Luiz Carlos Sobral, Denise Jacinto de Paula, Junio César |
author2_role |
author author author author |
dc.contributor.none.fl_str_mv |
Fapemig |
dc.contributor.author.fl_str_mv |
Barbosa Taveira, Lia Golin Bueno Costa, Renata Gonçalves Costa Júnior, Luiz Carlos Sobral, Denise Jacinto de Paula, Junio César |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
packaging; salting; diffusion. embalagem; salga; difusão. |
topic |
packaging; salting; diffusion. embalagem; salga; difusão. |
description |
The aim was to determine the minimum time necessary for equal distribution of salt in all parts of Reino cheese, from surface to center, and check if there was significant difference in this distribution in different ripening conditions. The cheeses of the same lot were subjected to two treatments, with different temperatures, relative humidity and with and without packaging. In the first treatment the cheese was ripened without heat-shrinkable packaging at a temperature of 18 °C to 22 ° C with 55% - 65% relative humidity. In the second treatment, the cheese was initially ripened without packaging (only the first five days) and under the same conditions as the first treatment and after this period was packaged in heat-shrinkable packaging and ripening at 5 °C - 10 °C with 70% - 80% relative humidity, until completing all the prescribed time maturation. The characterization of the salt distribution profile in Reino cheese was conducted by determining the percentage content of sodium chloride (w/w) in the central, intermediate and superficial portions. Analysis of variance indicated that there was no difference between treatments in the distribution of salt in Reino cheese, however, there were differences between cheese portion analyzed and maturation time, which showed dependence of the distribution of salt depending on these variables. It follows that from the 27th day after manufacturing, salt is distributed equally in all parts of the Reino cheese, regardless of different ripening conditions used. |
publishDate |
2015 |
dc.date.none.fl_str_mv |
2015-12-09 |
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/409 10.14295/2238-6416.v70i3.409 |
url |
https://www.revistadoilct.com.br/rilct/article/view/409 |
identifier_str_mv |
10.14295/2238-6416.v70i3.409 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/409/372 |
dc.rights.driver.fl_str_mv |
Direitos autorais 2015 Revista do Instituto de Laticínios Cândido Tostes http://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Direitos autorais 2015 Revista do Instituto de Laticínios Cândido Tostes http://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 |
ILCT |
publisher.none.fl_str_mv |
ILCT |
dc.source.none.fl_str_mv |
Journal of Candido Tostes Dairy Institute; v. 70, n. 3 (2015); 141-149 Revista do Instituto de Laticínios Cândido Tostes; v. 70, n. 3 (2015); 141-149 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 |
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 |
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