Avaliação físico-química e microbiológica do leite cru refrigerado e soros dos queijos minas frescal e mussarela estocados sob diferentes temperaturas
Autor(a) principal: | |
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Data de Publicação: | 2014 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFG |
Texto Completo: | http://repositorio.bc.ufg.br/tede/handle/tede/4204 |
Resumo: | Milkagroindustrial sector is one of the largest agribusiness systems in the world. Brazil is traditionally a large producer of this noble food and even whey along with the production of cheese. This study aimed to evaluate the physical, chemical and microbiological composition of milk and milk whey, as well as, fresh and mozzarella cheeses stored under different temperature conditions. The experiment was conducted during two different periods of the year 2013. We carried out physico-chemical and microbiological analyzes in milk, and pH measurements, determination of titratable acidity, protein content, electrophoretic profile and microbiological analyzes in milk whey, after 21 days of storage at temperatures at 4±1 ºC and 8±1 ºC. Data were compared using intervals of 95% confidence, built in each time, from the Student t variable, and the analyzes performed using the R version of 3.0.3 software. The results of physical-chemical analysis of milk samples analyzed indicated rates at odds with current legislation. In microbial count, both milk and milk whey studied presented values of non-compliance with legislation. Throughout the storage period, only the whey of fresh cheese, stored at 4±1 ºC showed compliance with the rules for pH and titratable acidity. The average levels of total protein in the whey of cheeses studied at temperatures of 4±1 ºC and 8±1 ºC were in accordance with the rules and, regardless of the type of cheese, no significant differences in protein (p > 0.05 ), was verified throughout the observation period. The electrophoretic profile of milk whey allows observation of a greater concentration in the bands representing up to the seventh day of storage at 09 th to 11th proteins with molecular weights of between 14.4 to 116 kDa in both gels produced. |
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Nicolau, Edmar Soareshttp://lattes.cnpq.br/9601723963736071Torres, Maria Célia LopesCoelho, Karyne OliveiraNicolau, Edmar SoaresSilva, Marco Antônio Pereira daSouza, Wesley José deRezende, Cíntia Silva Minafra eLage, Moacir Evandrohttp://lattes.cnpq.br/4871383424481593Cardoso, Gizelda de Siqueira Pedrosa2015-03-02T11:38:36Z2014-10-30CARDOSO, G. S. P. Avaliação físico-química e microbiológica do leite cru refrigerado e soros dos queijos minas frescal e mussarela estocados sob diferentes temperaturas. 2014. 125 f. Tese (Doutorado em Ciência Animal) - Universidade Federal de Goiás, Goiânia, 2014.http://repositorio.bc.ufg.br/tede/handle/tede/4204Milkagroindustrial sector is one of the largest agribusiness systems in the world. Brazil is traditionally a large producer of this noble food and even whey along with the production of cheese. This study aimed to evaluate the physical, chemical and microbiological composition of milk and milk whey, as well as, fresh and mozzarella cheeses stored under different temperature conditions. The experiment was conducted during two different periods of the year 2013. We carried out physico-chemical and microbiological analyzes in milk, and pH measurements, determination of titratable acidity, protein content, electrophoretic profile and microbiological analyzes in milk whey, after 21 days of storage at temperatures at 4±1 ºC and 8±1 ºC. Data were compared using intervals of 95% confidence, built in each time, from the Student t variable, and the analyzes performed using the R version of 3.0.3 software. The results of physical-chemical analysis of milk samples analyzed indicated rates at odds with current legislation. In microbial count, both milk and milk whey studied presented values of non-compliance with legislation. Throughout the storage period, only the whey of fresh cheese, stored at 4±1 ºC showed compliance with the rules for pH and titratable acidity. The average levels of total protein in the whey of cheeses studied at temperatures of 4±1 ºC and 8±1 ºC were in accordance with the rules and, regardless of the type of cheese, no significant differences in protein (p > 0.05 ), was verified throughout the observation period. The electrophoretic profile of milk whey allows observation of a greater concentration in the bands representing up to the seventh day of storage at 09 th to 11th proteins with molecular weights of between 14.4 to 116 kDa in both gels produced.O setor agroindustrial do leite representa um dos maiores sistemas agroindustriais do mundo. O Brasil é, tradicionalmente, um grande produtor deste nobre alimento e, inclusive de soro lácteo juntamente com a produção de queijo. Objetivou-se avaliar a composição físico-química e microbiológica do leite e dos soros lácteos dos queijos minas frescal e mussarela estocado sob diferentes condições de temperatura. O experimento foi conduzido durante dois períodos distintos do ano de 2013. No leite foram realizadas análises físico-químicas e microbiológicas. Nos soros lácteos, acompanhados por 21 dias de estocagem nas temperaturas de 4±1ºC e 8±1ºC, foram realizadas aferições de pH, determinações da acidez titulável, teor protéico, perfil eletroforético e análises microbiológicas. Os dados foram comparados por meio de intervalos de 95% de confiança, construídos, em cada tempo, a partir da variável t-Student, e as análises realizadas com o software R versão 3.0.3. Os resultados das análises físico-químicas das amostras dos leites analisados indicaram índices em desacordo com a legislação vigente. Na contagem microbiana, tanto o leite como os soros lácteos estudados apresentaram valores de não conformidade com a legislação. Durante todo o período de estocagem, somente o soro do queijo minas frescal, armazenado a 4±1 ºC apresentou conformidade com a legislação para o pH e acidez titulável. Os teores médios de proteína total nos soros dos queijos pesquisados, nas temperaturas de 4±1 ºC e 8±1 ºC apresentaram-se em acordo com a legislação e, independente do tipo de queijo, não apresentaram diferenças significativas de proteínas (p> 0,05), ao longo do período de observação. O perfil eletroforético dos soros lácteos permitiu a observação de uma concentração mais acentuada nas bandas representativas de até o sétimo dia de armazenamento com 09 a 11 proteínas com pesos moleculares entre 14,4 a 116 kDa, em ambos os géis produzidos.Submitted by Cássia Santos (cassia.bcufg@gmail.com) on 2015-02-26T14:26:31Z No. of bitstreams: 2 Tese - Gizelda de Siqueira Pedrosa Cardoso - 2014.pdf: 1778576 bytes, checksum: 2498b64eac789a9f7c7e2270a4e23dd0 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2015-03-02T11:38:36Z (GMT) No. of bitstreams: 2 Tese - Gizelda de Siqueira Pedrosa Cardoso - 2014.pdf: 1778576 bytes, checksum: 2498b64eac789a9f7c7e2270a4e23dd0 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5)Made available in DSpace on 2015-03-02T11:38:36Z (GMT). No. of bitstreams: 2 Tese - Gizelda de Siqueira Pedrosa Cardoso - 2014.pdf: 1778576 bytes, checksum: 2498b64eac789a9f7c7e2270a4e23dd0 (MD5) license_rdf: 23148 bytes, checksum: 9da0b6dfac957114c6a7714714b86306 (MD5) Previous issue date: 2014-10-30Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESapplication/pdfhttp://repositorio.bc.ufg.br/tede/retrieve/17178/Tese%20-%20Gizelda%20de%20Siqueira%20Pedrosa%20Cardoso%20-%202014.pdf.jpgporUniversidade Federal de GoiásPrograma de Pós-graduação em Ciência Animal (EVZ)UFGBrasilEscola de Veterinária e Zootecnia - EVZ (RG)http://creativecommons.org/licenses/by-nc-nd/4.0/info:eu-repo/semantics/openAccessAnálise físico-químicaLeite bovinoProteínas do soroQualidadeSoro docePhysical-chemical analysisBovine milkWhey proteinQualitySweet wheyMEDICINA VETERINARIA PREVENTIVA::SAUDE ANIMAL (PROGRAMAS SANITARIOS)Avaliação físico-química e microbiológica do leite cru refrigerado e soros dos queijos minas frescal e mussarela estocados sob diferentes temperaturasPhysicochemical evaluation and milk microbiological raw chilled and whey of cheese and minas frescal mozzarela stocked under different temperaturesinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesis4581960685150189167600600600600-621755211424909458267029613561320070562075167498588264571reponame:Repositório Institucional da UFGinstname:Universidade Federal de Goiás (UFG)instacron:UFGLICENSElicense.txtlicense.txttext/plain; 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dc.title.eng.fl_str_mv |
Avaliação físico-química e microbiológica do leite cru refrigerado e soros dos queijos minas frescal e mussarela estocados sob diferentes temperaturas |
dc.title.alternative.eng.fl_str_mv |
Physicochemical evaluation and milk microbiological raw chilled and whey of cheese and minas frescal mozzarela stocked under different temperatures |
title |
Avaliação físico-química e microbiológica do leite cru refrigerado e soros dos queijos minas frescal e mussarela estocados sob diferentes temperaturas |
spellingShingle |
Avaliação físico-química e microbiológica do leite cru refrigerado e soros dos queijos minas frescal e mussarela estocados sob diferentes temperaturas Cardoso, Gizelda de Siqueira Pedrosa Análise físico-química Leite bovino Proteínas do soro Qualidade Soro doce Physical-chemical analysis Bovine milk Whey protein Quality Sweet whey MEDICINA VETERINARIA PREVENTIVA::SAUDE ANIMAL (PROGRAMAS SANITARIOS) |
title_short |
Avaliação físico-química e microbiológica do leite cru refrigerado e soros dos queijos minas frescal e mussarela estocados sob diferentes temperaturas |
title_full |
Avaliação físico-química e microbiológica do leite cru refrigerado e soros dos queijos minas frescal e mussarela estocados sob diferentes temperaturas |
title_fullStr |
Avaliação físico-química e microbiológica do leite cru refrigerado e soros dos queijos minas frescal e mussarela estocados sob diferentes temperaturas |
title_full_unstemmed |
Avaliação físico-química e microbiológica do leite cru refrigerado e soros dos queijos minas frescal e mussarela estocados sob diferentes temperaturas |
title_sort |
Avaliação físico-química e microbiológica do leite cru refrigerado e soros dos queijos minas frescal e mussarela estocados sob diferentes temperaturas |
author |
Cardoso, Gizelda de Siqueira Pedrosa |
author_facet |
Cardoso, Gizelda de Siqueira Pedrosa |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Nicolau, Edmar Soares |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/9601723963736071 |
dc.contributor.advisor-co1.fl_str_mv |
Torres, Maria Célia Lopes |
dc.contributor.advisor-co2.fl_str_mv |
Coelho, Karyne Oliveira |
dc.contributor.referee1.fl_str_mv |
Nicolau, Edmar Soares |
dc.contributor.referee2.fl_str_mv |
Silva, Marco Antônio Pereira da |
dc.contributor.referee3.fl_str_mv |
Souza, Wesley José de |
dc.contributor.referee4.fl_str_mv |
Rezende, Cíntia Silva Minafra e |
dc.contributor.referee5.fl_str_mv |
Lage, Moacir Evandro |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/4871383424481593 |
dc.contributor.author.fl_str_mv |
Cardoso, Gizelda de Siqueira Pedrosa |
contributor_str_mv |
Nicolau, Edmar Soares Torres, Maria Célia Lopes Coelho, Karyne Oliveira Nicolau, Edmar Soares Silva, Marco Antônio Pereira da Souza, Wesley José de Rezende, Cíntia Silva Minafra e Lage, Moacir Evandro |
dc.subject.por.fl_str_mv |
Análise físico-química Leite bovino Proteínas do soro Qualidade Soro doce |
topic |
Análise físico-química Leite bovino Proteínas do soro Qualidade Soro doce Physical-chemical analysis Bovine milk Whey protein Quality Sweet whey MEDICINA VETERINARIA PREVENTIVA::SAUDE ANIMAL (PROGRAMAS SANITARIOS) |
dc.subject.eng.fl_str_mv |
Physical-chemical analysis Bovine milk Whey protein Quality Sweet whey |
dc.subject.cnpq.fl_str_mv |
MEDICINA VETERINARIA PREVENTIVA::SAUDE ANIMAL (PROGRAMAS SANITARIOS) |
description |
Milkagroindustrial sector is one of the largest agribusiness systems in the world. Brazil is traditionally a large producer of this noble food and even whey along with the production of cheese. This study aimed to evaluate the physical, chemical and microbiological composition of milk and milk whey, as well as, fresh and mozzarella cheeses stored under different temperature conditions. The experiment was conducted during two different periods of the year 2013. We carried out physico-chemical and microbiological analyzes in milk, and pH measurements, determination of titratable acidity, protein content, electrophoretic profile and microbiological analyzes in milk whey, after 21 days of storage at temperatures at 4±1 ºC and 8±1 ºC. Data were compared using intervals of 95% confidence, built in each time, from the Student t variable, and the analyzes performed using the R version of 3.0.3 software. The results of physical-chemical analysis of milk samples analyzed indicated rates at odds with current legislation. In microbial count, both milk and milk whey studied presented values of non-compliance with legislation. Throughout the storage period, only the whey of fresh cheese, stored at 4±1 ºC showed compliance with the rules for pH and titratable acidity. The average levels of total protein in the whey of cheeses studied at temperatures of 4±1 ºC and 8±1 ºC were in accordance with the rules and, regardless of the type of cheese, no significant differences in protein (p > 0.05 ), was verified throughout the observation period. The electrophoretic profile of milk whey allows observation of a greater concentration in the bands representing up to the seventh day of storage at 09 th to 11th proteins with molecular weights of between 14.4 to 116 kDa in both gels produced. |
publishDate |
2014 |
dc.date.issued.fl_str_mv |
2014-10-30 |
dc.date.accessioned.fl_str_mv |
2015-03-02T11:38:36Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
format |
doctoralThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
CARDOSO, G. S. P. Avaliação físico-química e microbiológica do leite cru refrigerado e soros dos queijos minas frescal e mussarela estocados sob diferentes temperaturas. 2014. 125 f. Tese (Doutorado em Ciência Animal) - Universidade Federal de Goiás, Goiânia, 2014. |
dc.identifier.uri.fl_str_mv |
http://repositorio.bc.ufg.br/tede/handle/tede/4204 |
identifier_str_mv |
CARDOSO, G. S. P. Avaliação físico-química e microbiológica do leite cru refrigerado e soros dos queijos minas frescal e mussarela estocados sob diferentes temperaturas. 2014. 125 f. Tese (Doutorado em Ciência Animal) - Universidade Federal de Goiás, Goiânia, 2014. |
url |
http://repositorio.bc.ufg.br/tede/handle/tede/4204 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.program.fl_str_mv |
4581960685150189167 |
dc.relation.confidence.fl_str_mv |
600 600 600 600 |
dc.relation.department.fl_str_mv |
-6217552114249094582 |
dc.relation.cnpq.fl_str_mv |
6702961356132007056 |
dc.relation.sponsorship.fl_str_mv |
2075167498588264571 |
dc.rights.driver.fl_str_mv |
http://creativecommons.org/licenses/by-nc-nd/4.0/ info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
http://creativecommons.org/licenses/by-nc-nd/4.0/ |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.publisher.program.fl_str_mv |
Programa de Pós-graduação em Ciência Animal (EVZ) |
dc.publisher.initials.fl_str_mv |
UFG |
dc.publisher.country.fl_str_mv |
Brasil |
dc.publisher.department.fl_str_mv |
Escola de Veterinária e Zootecnia - EVZ (RG) |
publisher.none.fl_str_mv |
Universidade Federal de Goiás |
dc.source.none.fl_str_mv |
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Universidade Federal de Goiás (UFG) |
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Repositório Institucional da UFG |
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Repositório Institucional da UFG |
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Repositório Institucional da UFG - Universidade Federal de Goiás (UFG) |
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tasesdissertacoes.bc@ufg.br |
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