Sodium chloride distribution in Reino cheese along the ripening

Detalhes bibliográficos
Autor(a) principal: Barbosa Taveira, Lia
Data de Publicação: 2015
Outros Autores: Golin Bueno Costa, Renata, Gonçalves Costa Júnior, Luiz Carlos, Sobral, Denise, Jacinto de Paula, Junio César
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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spelling 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
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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
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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
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repository.name.fl_str_mv Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)
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