Influence of difference concetrations of hydrocolloids on physico-chemical and sensory properties of cottage cheese
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/106 |
Resumo: | It was evaluated the utilization of concentrations of 0.5; 1.0 and 2.0 %w/w of hidrocolloids (stabilizer) added to the dressing used fcr the production cf Cottage cheese, made from skim milk. The dressing was prepared and its sample analyzed to obtain the physical-chemical data respective to pH and viscosity. This dressing was added to the skim mass of the Cottage cheese obtained with use of lactic acid starter. The cheese samples were analyzed after two, fifteen and thirty days of storage to determine pH, drainage liquid, relations SNpH 4,6/TN, SNTCA 12%/TN and sensorial acceptance test. The viscosity average found on the dressing for the treatments using 0.5: 1.0 and 2.0 %w/w of stabilizer on the dressing was of 1.067.10-2 Pa.s; 1.267.10-1 and 1.065 Pa.s: respectively. Different stabilizer concentrations of the dressing samples demonstrated a good dressing viscosity with 1 %w/w of stabilizer, but without a significant difference among the cheese physical-chemical characteristics of pH, relations of SNpH 4,6/TN, SNTCA 12%/TN, but with a significant difference to the drainage liquid. The sensorial acceptance test didn't demonstrate a significant difference among the treatments. |
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Influence of difference concetrations of hydrocolloids on physico-chemical and sensory properties of cottage cheeseInfluência de diferentes concentrações de estabilizante nas propriedades físico-químicas e sensoriais do queijo cottage desnatado.cottage cheese, hydrocolloids, physico-chemical characteristics, sensory evaluationqueijo cottage; hidrocolóides; características físico-químicas; avaliação sensorialIt was evaluated the utilization of concentrations of 0.5; 1.0 and 2.0 %w/w of hidrocolloids (stabilizer) added to the dressing used fcr the production cf Cottage cheese, made from skim milk. The dressing was prepared and its sample analyzed to obtain the physical-chemical data respective to pH and viscosity. This dressing was added to the skim mass of the Cottage cheese obtained with use of lactic acid starter. The cheese samples were analyzed after two, fifteen and thirty days of storage to determine pH, drainage liquid, relations SNpH 4,6/TN, SNTCA 12%/TN and sensorial acceptance test. The viscosity average found on the dressing for the treatments using 0.5: 1.0 and 2.0 %w/w of stabilizer on the dressing was of 1.067.10-2 Pa.s; 1.267.10-1 and 1.065 Pa.s: respectively. Different stabilizer concentrations of the dressing samples demonstrated a good dressing viscosity with 1 %w/w of stabilizer, but without a significant difference among the cheese physical-chemical characteristics of pH, relations of SNpH 4,6/TN, SNTCA 12%/TN, but with a significant difference to the drainage liquid. The sensorial acceptance test didn't demonstrate a significant difference among the treatments.Avaliou-se a utilização das concentrações de 0,5: 1,0 e 2,0% m/m de hidrocolóides (estabilizante) no "dressing" usado na produção do queijo Cottage desnatado. O "dressing" foi preparado e suas amostras analisadas quanto às suas características físico-quimicas relativas ao pH e viscosidade sendo adicionado à massa do queijo Cottage desnatado obtido a partir do uso de fermento lático acidificante. As amostras dos queijos foram analisadas após 2, 15 e 30 dias de armazenamento quanto às suas características fisico-químicas de pH, "dressing" livre drenado, relação NSpH4,6,/NT, NSTCA12%,NT e sensoriais no teste de aceitação. A viscosidade média do "dressing" encontrada para os tratamentos utilizando-se 0,5; 1.0 e 2,0% m/m de estabilizante no "dressing" foi de 1,667x10-2 Pa.s, 1.267x10-1 Pa.s e 1.065 Pa.s, respectivamente. A avaliação de diferentes concentrações de estabilizante nas amostras de "dressing" demonstrou uma boa viscosidade do "dressing" com 1.0 % m/m de hidrocolóides, porém sem diferença significativa entre os queijos quantos ás suas características físico-químicas de pH, relação NSpH4,6,/NT, e relação NSTCA12%,NT, porém com diferença significativa quanto ao "dressing" livre drenado. A avaliação sensorial pelo teste de aceitação não demonstrou diferença significativa entre os tratamentos.ILCTDutra, Eduardo Reis PeresFurtado, Marco Antônio MoreiraAbreu, Luiz Ronaldo de2013-12-20info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://www.revistadoilct.com.br/rilct/article/view/106Journal of Candido Tostes Dairy Institute; v. 64, n. 371 (2009); 48-65Revista do Instituto de Laticínios Cândido Tostes; v. 64, n. 371 (2009); 48-652238-64160100-3674reponame:Revista do Instituto de Laticínios Cândido Tostesinstname:Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)instacron:EPAMIGporhttps://www.revistadoilct.com.br/rilct/article/view/106/109Direitos autorais 2014 Revista do Instituto de Laticínios Cândido Tostesinfo:eu-repo/semantics/openAccess2013-12-20T16:59:05Zoai:oai.rilct.emnuvens.com.br:article/106Revistahttp://www.revistadoilct.com.br/ONGhttps://www.revistadoilct.com.br/rilct/oai||revistadoilct@epamig.br|| revistadoilct@oi.com.br2238-64160100-3674opendoar:2013-12-20T16:59:05Revista do Instituto de Laticínios Cândido Tostes - Empresa de Pesquisa Agropecuária de Minas Gerais (EPAMIG)false |
dc.title.none.fl_str_mv |
Influence of difference concetrations of hydrocolloids on physico-chemical and sensory properties of cottage cheese Influência de diferentes concentrações de estabilizante nas propriedades físico-químicas e sensoriais do queijo cottage desnatado. |
title |
Influence of difference concetrations of hydrocolloids on physico-chemical and sensory properties of cottage cheese |
spellingShingle |
Influence of difference concetrations of hydrocolloids on physico-chemical and sensory properties of cottage cheese Dutra, Eduardo Reis Peres cottage cheese, hydrocolloids, physico-chemical characteristics, sensory evaluation queijo cottage; hidrocolóides; características físico-químicas; avaliação sensorial |
title_short |
Influence of difference concetrations of hydrocolloids on physico-chemical and sensory properties of cottage cheese |
title_full |
Influence of difference concetrations of hydrocolloids on physico-chemical and sensory properties of cottage cheese |
title_fullStr |
Influence of difference concetrations of hydrocolloids on physico-chemical and sensory properties of cottage cheese |
title_full_unstemmed |
Influence of difference concetrations of hydrocolloids on physico-chemical and sensory properties of cottage cheese |
title_sort |
Influence of difference concetrations of hydrocolloids on physico-chemical and sensory properties of cottage cheese |
author |
Dutra, Eduardo Reis Peres |
author_facet |
Dutra, Eduardo Reis Peres Furtado, Marco Antônio Moreira Abreu, Luiz Ronaldo de |
author_role |
author |
author2 |
Furtado, Marco Antônio Moreira Abreu, Luiz Ronaldo de |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
|
dc.contributor.author.fl_str_mv |
Dutra, Eduardo Reis Peres Furtado, Marco Antônio Moreira Abreu, Luiz Ronaldo de |
dc.subject.none.fl_str_mv |
|
dc.subject.por.fl_str_mv |
cottage cheese, hydrocolloids, physico-chemical characteristics, sensory evaluation queijo cottage; hidrocolóides; características físico-químicas; avaliação sensorial |
topic |
cottage cheese, hydrocolloids, physico-chemical characteristics, sensory evaluation queijo cottage; hidrocolóides; características físico-químicas; avaliação sensorial |
description |
It was evaluated the utilization of concentrations of 0.5; 1.0 and 2.0 %w/w of hidrocolloids (stabilizer) added to the dressing used fcr the production cf Cottage cheese, made from skim milk. The dressing was prepared and its sample analyzed to obtain the physical-chemical data respective to pH and viscosity. This dressing was added to the skim mass of the Cottage cheese obtained with use of lactic acid starter. The cheese samples were analyzed after two, fifteen and thirty days of storage to determine pH, drainage liquid, relations SNpH 4,6/TN, SNTCA 12%/TN and sensorial acceptance test. The viscosity average found on the dressing for the treatments using 0.5: 1.0 and 2.0 %w/w of stabilizer on the dressing was of 1.067.10-2 Pa.s; 1.267.10-1 and 1.065 Pa.s: respectively. Different stabilizer concentrations of the dressing samples demonstrated a good dressing viscosity with 1 %w/w of stabilizer, but without a significant difference among the cheese physical-chemical characteristics of pH, relations of SNpH 4,6/TN, SNTCA 12%/TN, but with a significant difference to the drainage liquid. The sensorial acceptance test didn't demonstrate a significant difference among the treatments. |
publishDate |
2013 |
dc.date.none.fl_str_mv |
2013-12-20 |
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/106 |
url |
https://www.revistadoilct.com.br/rilct/article/view/106 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://www.revistadoilct.com.br/rilct/article/view/106/109 |
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. 64, n. 371 (2009); 48-65 Revista do Instituto de Laticínios Cândido Tostes; v. 64, n. 371 (2009); 48-65 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 |
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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1809738129061445632 |