Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Food Science and Technology (Campinas) |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100025 |
Resumo: | Abstract The objective of this study was to evaluate the effects of replacing corn with bidistilled glycerin from the biodiesel industry on the physicochemical, microbiological, and sensory quality of milk and goat cheese. Twelve Saanen multiparous goats weighing 40 ± 6 kg and 30 ± 5 days of lactation were used. The physicochemical parameters analyzed were: fat (%), non-fat solids (%), protein (%), lactose (%), salts (%), relative density at 15/15 °C (gmL-1), index cryoscopic (°C), electrical conductivity (mScm-1), pH and acidity. The milk from each treatment was used to make the rennet cheese. The physicochemical variables: pH, lipids, ESD, and cheese yield had a significant effect (P < 0.05) for the increasing use of bidistilled glycerin in the goat feeding. The pH, acidity, EST, ESD, and yield variables presented linear regressive effect and lipids quadratic regressive effect. The softness sensory attribute had a significant effect (P < 0.05) for the increasing levels of bidistilled glycerin in the goat diet; the softness decreased as the glycerin level increased. Bi-distilled glycerin, when inserted in the diets of dairy goats at increasing levels, promotes a reduction in the lipid content of milk, consequently affecting the cheese yield and the sensory softness parameter. |
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Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glyceringlycerollipidsmicrobiologicalrennetsoftnessAbstract The objective of this study was to evaluate the effects of replacing corn with bidistilled glycerin from the biodiesel industry on the physicochemical, microbiological, and sensory quality of milk and goat cheese. Twelve Saanen multiparous goats weighing 40 ± 6 kg and 30 ± 5 days of lactation were used. The physicochemical parameters analyzed were: fat (%), non-fat solids (%), protein (%), lactose (%), salts (%), relative density at 15/15 °C (gmL-1), index cryoscopic (°C), electrical conductivity (mScm-1), pH and acidity. The milk from each treatment was used to make the rennet cheese. The physicochemical variables: pH, lipids, ESD, and cheese yield had a significant effect (P < 0.05) for the increasing use of bidistilled glycerin in the goat feeding. The pH, acidity, EST, ESD, and yield variables presented linear regressive effect and lipids quadratic regressive effect. The softness sensory attribute had a significant effect (P < 0.05) for the increasing levels of bidistilled glycerin in the goat diet; the softness decreased as the glycerin level increased. Bi-distilled glycerin, when inserted in the diets of dairy goats at increasing levels, promotes a reduction in the lipid content of milk, consequently affecting the cheese yield and the sensory softness parameter.Sociedade Brasileira de Ciência e Tecnologia de Alimentos2021-03-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100025Food Science and Technology v.41 n.1 2021reponame:Food Science and Technology (Campinas)instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)instacron:SBCTA10.1590/fst.27119info:eu-repo/semantics/openAccessLIMA,Aécio Melo deCRUZ,George Rodrigo Beltrão daCOSTA,Roberto Germano daRIBEIRO,Neila LidianyBELTRÃO FILHO,Edvaldo MesquitaSOUSA,Solange deJUSTINO,Evandra da SilvaSANTOS,Daiane Gonçalves doseng2021-03-18T00:00:00Zoai:scielo:S0101-20612021000100025Revistahttp://www.scielo.br/ctaONGhttps://old.scielo.br/oai/scielo-oai.php||revista@sbcta.org.br1678-457X0101-2061opendoar:2021-03-18T00:00Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)false |
dc.title.none.fl_str_mv |
Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin |
title |
Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin |
spellingShingle |
Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin LIMA,Aécio Melo de glycerol lipids microbiological rennet softness |
title_short |
Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin |
title_full |
Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin |
title_fullStr |
Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin |
title_full_unstemmed |
Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin |
title_sort |
Physical-chemical and microbiological quality of milk and cheese of goats fed with bidestilated glycerin |
author |
LIMA,Aécio Melo de |
author_facet |
LIMA,Aécio Melo de CRUZ,George Rodrigo Beltrão da COSTA,Roberto Germano da RIBEIRO,Neila Lidiany BELTRÃO FILHO,Edvaldo Mesquita SOUSA,Solange de JUSTINO,Evandra da Silva SANTOS,Daiane Gonçalves dos |
author_role |
author |
author2 |
CRUZ,George Rodrigo Beltrão da COSTA,Roberto Germano da RIBEIRO,Neila Lidiany BELTRÃO FILHO,Edvaldo Mesquita SOUSA,Solange de JUSTINO,Evandra da Silva SANTOS,Daiane Gonçalves dos |
author2_role |
author author author author author author author |
dc.contributor.author.fl_str_mv |
LIMA,Aécio Melo de CRUZ,George Rodrigo Beltrão da COSTA,Roberto Germano da RIBEIRO,Neila Lidiany BELTRÃO FILHO,Edvaldo Mesquita SOUSA,Solange de JUSTINO,Evandra da Silva SANTOS,Daiane Gonçalves dos |
dc.subject.por.fl_str_mv |
glycerol lipids microbiological rennet softness |
topic |
glycerol lipids microbiological rennet softness |
description |
Abstract The objective of this study was to evaluate the effects of replacing corn with bidistilled glycerin from the biodiesel industry on the physicochemical, microbiological, and sensory quality of milk and goat cheese. Twelve Saanen multiparous goats weighing 40 ± 6 kg and 30 ± 5 days of lactation were used. The physicochemical parameters analyzed were: fat (%), non-fat solids (%), protein (%), lactose (%), salts (%), relative density at 15/15 °C (gmL-1), index cryoscopic (°C), electrical conductivity (mScm-1), pH and acidity. The milk from each treatment was used to make the rennet cheese. The physicochemical variables: pH, lipids, ESD, and cheese yield had a significant effect (P < 0.05) for the increasing use of bidistilled glycerin in the goat feeding. The pH, acidity, EST, ESD, and yield variables presented linear regressive effect and lipids quadratic regressive effect. The softness sensory attribute had a significant effect (P < 0.05) for the increasing levels of bidistilled glycerin in the goat diet; the softness decreased as the glycerin level increased. Bi-distilled glycerin, when inserted in the diets of dairy goats at increasing levels, promotes a reduction in the lipid content of milk, consequently affecting the cheese yield and the sensory softness parameter. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-03-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100025 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S0101-20612021000100025 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/fst.27119 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
publisher.none.fl_str_mv |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos |
dc.source.none.fl_str_mv |
Food Science and Technology v.41 n.1 2021 reponame:Food Science and Technology (Campinas) instname:Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) instacron:SBCTA |
instname_str |
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
instacron_str |
SBCTA |
institution |
SBCTA |
reponame_str |
Food Science and Technology (Campinas) |
collection |
Food Science and Technology (Campinas) |
repository.name.fl_str_mv |
Food Science and Technology (Campinas) - Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA) |
repository.mail.fl_str_mv |
||revista@sbcta.org.br |
_version_ |
1752126328074665984 |