Yield of cheese type Camembert with addition of protein extenders with and without mass stirring

Detalhes bibliográficos
Autor(a) principal: Campos, Sérgio Augusto de Sousa
Data de Publicação: 2020
Outros Autores: Assumpção, Giovana Maria Pereira, Abreu, Luiz Ronaldo de, Pinto, Sandra Maria
Tipo de documento: Artigo
Idioma: eng
Título da fonte: Repositório Institucional da UFLA
Texto Completo: http://repositorio.ufla.br/jspui/handle/1/48286
Resumo: Was evaluated the use of dairy protein concentrate (dpc) and the role of mass stirring in the manufacture yield of the cheese type Camembert. Two whey protein concentrate, and two milk protein were used. The stirring or not of the mass in schema split plots in treatments was evaluated. The milk characterization was evaluated in relation to its average values. The cheeses’ chemical composition; fat loss and protein in whey; g/L coefficient; yield in L/kg. The dpc addition, promoted no difference in yeld, did not influence in isolation way in the cheese composition and way in the fat loss in the whey, promoted less loss of protein in whey in treatments with milk protein, in transfer of solids. Stirring or not mass did not change the yield, influenced in isolation way in the fat content of the cheese, presenting them without stirring the higher values, did not influence in isolation way in the fat loss in whey. M1 and M2 treatments showed less loss of protein and fat in whey. It is suggest to manufacture cheeses without stirring, reducing 30 to 40 minutes the manufacture time.
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spelling Yield of cheese type Camembert with addition of protein extenders with and without mass stirringRendimento de queijo tipo Camembert com adição de extensores de proteínas com e sem mexedura da massaProteína lacteaTransferência de sólidosQueijo - Perda de pesoQueijo - Perda de proteínaQueijos especiaisDairy proteinSolids transferCheese - Fat lossCheese - Protein lossSpecial cheesesWas evaluated the use of dairy protein concentrate (dpc) and the role of mass stirring in the manufacture yield of the cheese type Camembert. Two whey protein concentrate, and two milk protein were used. The stirring or not of the mass in schema split plots in treatments was evaluated. The milk characterization was evaluated in relation to its average values. The cheeses’ chemical composition; fat loss and protein in whey; g/L coefficient; yield in L/kg. The dpc addition, promoted no difference in yeld, did not influence in isolation way in the cheese composition and way in the fat loss in the whey, promoted less loss of protein in whey in treatments with milk protein, in transfer of solids. Stirring or not mass did not change the yield, influenced in isolation way in the fat content of the cheese, presenting them without stirring the higher values, did not influence in isolation way in the fat loss in whey. M1 and M2 treatments showed less loss of protein and fat in whey. It is suggest to manufacture cheeses without stirring, reducing 30 to 40 minutes the manufacture time.Foi avaliado o uso de concentrado proteico lácteo (dairy protein concentrate - dpc) e o papel da agitação em massa no rendimento de fabricação do queijo tipo Camembert. Foram utilizados dois concentrados de proteína de soro e dois de proteínas de leite. A agitação ou não da massa em parcelas subdivididas, em esquema nos tratamentos também foi avaliada. A caracterização do leite foi avaliada em relação aos seus valores médios. A composição química dos queijos; perda de gordura e proteína no soro de leite; coeficiente g / L; rendimento em L / kg, também foram examinadas. A adição de dpc, não promoveu diferença ao rendimento, não influenciou isoladamente na composição do queijo e na perda de gordura no soro, promoveu menor perda de proteína no soro nos tratamentos com proteína do leite, na transferência de sólidos. A agitação ou não da massa não alterou o rendimento, influenciado de forma isolada no teor de gordura do queijo, apresentando-os sem agitar os valores mais altos, não influenciou de forma isolada na perda de gordura no soro de leite. Os tratamentos M1 e M2 apresentaram menor perda de proteína e gordura no soro de leite. Sugere-se fabricar queijos sem mexer, reduzindo de 30 a 40 minutos o tempo de fabricação.Universidade Federal de Minas Gerais2021-09-29T18:06:52Z2021-09-29T18:06:52Z2020-02info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfCAMPOS, S. A. de S.; ASSUMPÇÃO, G. M. P.; ABREU, L. R. de; PINTO, S. M. Rendimento de queijo tipo Camembert com adição de extensores de proteínas com e sem mexedura da massa. Caderno de Ciências Agrárias, Montes Claros, v. 12, p. 1-11, 2020. DOI: 10.35699/2447-6218.2020.15989.http://repositorio.ufla.br/jspui/handle/1/48286Caderno de Ciências Agráriasreponame:Repositório Institucional da UFLAinstname:Universidade Federal de Lavras (UFLA)instacron:UFLAhttp://creativecommons.org/licenses/by-nc/4.0/info:eu-repo/semantics/openAccessCampos, Sérgio Augusto de SousaAssumpção, Giovana Maria PereiraAbreu, Luiz Ronaldo dePinto, Sandra Mariaeng2021-09-29T18:07:26Zoai:localhost:1/48286Repositório InstitucionalPUBhttp://repositorio.ufla.br/oai/requestnivaldo@ufla.br || repositorio.biblioteca@ufla.bropendoar:2021-09-29T18:07:26Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)false
dc.title.none.fl_str_mv Yield of cheese type Camembert with addition of protein extenders with and without mass stirring
Rendimento de queijo tipo Camembert com adição de extensores de proteínas com e sem mexedura da massa
title Yield of cheese type Camembert with addition of protein extenders with and without mass stirring
spellingShingle Yield of cheese type Camembert with addition of protein extenders with and without mass stirring
Campos, Sérgio Augusto de Sousa
Proteína lactea
Transferência de sólidos
Queijo - Perda de peso
Queijo - Perda de proteína
Queijos especiais
Dairy protein
Solids transfer
Cheese - Fat loss
Cheese - Protein loss
Special cheeses
title_short Yield of cheese type Camembert with addition of protein extenders with and without mass stirring
title_full Yield of cheese type Camembert with addition of protein extenders with and without mass stirring
title_fullStr Yield of cheese type Camembert with addition of protein extenders with and without mass stirring
title_full_unstemmed Yield of cheese type Camembert with addition of protein extenders with and without mass stirring
title_sort Yield of cheese type Camembert with addition of protein extenders with and without mass stirring
author Campos, Sérgio Augusto de Sousa
author_facet Campos, Sérgio Augusto de Sousa
Assumpção, Giovana Maria Pereira
Abreu, Luiz Ronaldo de
Pinto, Sandra Maria
author_role author
author2 Assumpção, Giovana Maria Pereira
Abreu, Luiz Ronaldo de
Pinto, Sandra Maria
author2_role author
author
author
dc.contributor.author.fl_str_mv Campos, Sérgio Augusto de Sousa
Assumpção, Giovana Maria Pereira
Abreu, Luiz Ronaldo de
Pinto, Sandra Maria
dc.subject.por.fl_str_mv Proteína lactea
Transferência de sólidos
Queijo - Perda de peso
Queijo - Perda de proteína
Queijos especiais
Dairy protein
Solids transfer
Cheese - Fat loss
Cheese - Protein loss
Special cheeses
topic Proteína lactea
Transferência de sólidos
Queijo - Perda de peso
Queijo - Perda de proteína
Queijos especiais
Dairy protein
Solids transfer
Cheese - Fat loss
Cheese - Protein loss
Special cheeses
description Was evaluated the use of dairy protein concentrate (dpc) and the role of mass stirring in the manufacture yield of the cheese type Camembert. Two whey protein concentrate, and two milk protein were used. The stirring or not of the mass in schema split plots in treatments was evaluated. The milk characterization was evaluated in relation to its average values. The cheeses’ chemical composition; fat loss and protein in whey; g/L coefficient; yield in L/kg. The dpc addition, promoted no difference in yeld, did not influence in isolation way in the cheese composition and way in the fat loss in the whey, promoted less loss of protein in whey in treatments with milk protein, in transfer of solids. Stirring or not mass did not change the yield, influenced in isolation way in the fat content of the cheese, presenting them without stirring the higher values, did not influence in isolation way in the fat loss in whey. M1 and M2 treatments showed less loss of protein and fat in whey. It is suggest to manufacture cheeses without stirring, reducing 30 to 40 minutes the manufacture time.
publishDate 2020
dc.date.none.fl_str_mv 2020-02
2021-09-29T18:06:52Z
2021-09-29T18:06:52Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/article
format article
status_str publishedVersion
dc.identifier.uri.fl_str_mv CAMPOS, S. A. de S.; ASSUMPÇÃO, G. M. P.; ABREU, L. R. de; PINTO, S. M. Rendimento de queijo tipo Camembert com adição de extensores de proteínas com e sem mexedura da massa. Caderno de Ciências Agrárias, Montes Claros, v. 12, p. 1-11, 2020. DOI: 10.35699/2447-6218.2020.15989.
http://repositorio.ufla.br/jspui/handle/1/48286
identifier_str_mv CAMPOS, S. A. de S.; ASSUMPÇÃO, G. M. P.; ABREU, L. R. de; PINTO, S. M. Rendimento de queijo tipo Camembert com adição de extensores de proteínas com e sem mexedura da massa. Caderno de Ciências Agrárias, Montes Claros, v. 12, p. 1-11, 2020. DOI: 10.35699/2447-6218.2020.15989.
url http://repositorio.ufla.br/jspui/handle/1/48286
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv http://creativecommons.org/licenses/by-nc/4.0/
info:eu-repo/semantics/openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc/4.0/
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Universidade Federal de Minas Gerais
publisher.none.fl_str_mv Universidade Federal de Minas Gerais
dc.source.none.fl_str_mv Caderno de Ciências Agrárias
reponame:Repositório Institucional da UFLA
instname:Universidade Federal de Lavras (UFLA)
instacron:UFLA
instname_str Universidade Federal de Lavras (UFLA)
instacron_str UFLA
institution UFLA
reponame_str Repositório Institucional da UFLA
collection Repositório Institucional da UFLA
repository.name.fl_str_mv Repositório Institucional da UFLA - Universidade Federal de Lavras (UFLA)
repository.mail.fl_str_mv nivaldo@ufla.br || repositorio.biblioteca@ufla.br
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