Processamento de queijo coalho maturado a base de leite cru caprino
Autor(a) principal: | |
---|---|
Data de Publicação: | 2022 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Repositório Institucional da UFS |
Texto Completo: | http://ri.ufs.br/jspui/handle/riufs/16322 |
Resumo: | In 2019 Brazil presented a growth of 23.7% in the sale of cheese compared to the annual average of 12.8%, surpassing the sale of UHT Milk. Cheese is a milk-derived product with good acceptance by consumers, but we emphasize that handmade cheeses are gaining recognition, as they present their own geographical identity, each one with its way of making pre-established by the cheesemakers themselves. In Brazil, there is a diversity of types of cheese, but in the Northeast region, the rennet cheese stands out, among so many characteristics present in the cheese, the organoleptic properties, such as flavor and smell, are important parameters, as they add value to the product, but during the production process, its quality may be lost. In this project, we evaluated the impacts of the use of raw milk and the ripening process, were analyzed the cheeses with the addition of 1%, 2%, and 3% of sodium, matured for 15, 30, 45, and 60 days were analyzed, after the end of the final stages of ripening, these cheeses underwent analysis of chemical-physical parameters (moisture and fat), microbiological analysis to detection possible contaminants such as Staphylococcus aureus (SA), Total Coliforms (TC), Escherichia coli (EC) and Salmonella that can harm production processes and the final product; as well as the cheeses went to sensory analysis to identify off-odors and offflavors that contribute to the loss of quality. |
id |
UFS-2_1016064cd1186e4e9a3220ed18989e95 |
---|---|
oai_identifier_str |
oai:ufs.br:riufs/16322 |
network_acronym_str |
UFS-2 |
network_name_str |
Repositório Institucional da UFS |
repository_id_str |
|
spelling |
Silva, Rayanna Necy Renovato daMarques, Carlo Aldrovandi TorreãoBorges, Angela da Silva2022-09-19T23:18:03Z2022-09-19T23:18:03Z2022-07-15SILVA, Rayanna Necy Renovato da. Processamento de queijo coalho maturado a base de leite cru caprino. 2022. 43 f. Dissertação (Mestrado em Zootecnia) – Universidade Federal de Sergipe, São Cristóvão, 2022.http://ri.ufs.br/jspui/handle/riufs/16322In 2019 Brazil presented a growth of 23.7% in the sale of cheese compared to the annual average of 12.8%, surpassing the sale of UHT Milk. Cheese is a milk-derived product with good acceptance by consumers, but we emphasize that handmade cheeses are gaining recognition, as they present their own geographical identity, each one with its way of making pre-established by the cheesemakers themselves. In Brazil, there is a diversity of types of cheese, but in the Northeast region, the rennet cheese stands out, among so many characteristics present in the cheese, the organoleptic properties, such as flavor and smell, are important parameters, as they add value to the product, but during the production process, its quality may be lost. In this project, we evaluated the impacts of the use of raw milk and the ripening process, were analyzed the cheeses with the addition of 1%, 2%, and 3% of sodium, matured for 15, 30, 45, and 60 days were analyzed, after the end of the final stages of ripening, these cheeses underwent analysis of chemical-physical parameters (moisture and fat), microbiological analysis to detection possible contaminants such as Staphylococcus aureus (SA), Total Coliforms (TC), Escherichia coli (EC) and Salmonella that can harm production processes and the final product; as well as the cheeses went to sensory analysis to identify off-odors and offflavors that contribute to the loss of quality.O Brasil em 2019 apresentou um crescimento de 23,7% na venda de queijos frente a média anual de 12,8%, ultrapassando a venda do Leite UHT. O queijo é um produto derivado do leite com boa aceitabilidade pelos consumidores, porém destacamos que os queijos feito de forma artesanal estão ganhando reconhecimento, por apresentar a sua própria identidade geográfica, cada um com o seu modo de fazer pré-estabelecidos pelas próprias queijarias. No Brasil, há uma diversidade de tipos de queijo e na região do nordeste destaca-se o queijo de coalho, dentre tantas características presentes no queijo, as propriedades sensoriais, como sabor e aroma, são parâmetros importantes, pois atribuem valor agregado ao produto, mas durante o processo de produção pode ocorrer a perda de qualidade. Neste estudo, avaliamos os impactos do uso do leite cru e do processo de maturação, foram analisados os queijos com adição de 1%, 2% e 3% de sódio, maturados durante 15, 30, 45 e 60 dias; após o final das etapas de maturação, esses queijos passaram por análise dos parâmetros químico-físico (umidade e gordura), análise microbiológica para a detecção de possíveis contaminantes como: Sthaphylococcus aureus (SA), Coliformes Totais (CT) e Escherichia coli (EC) e a Salmonella que podem prejudicar os processos produtivos e o produto final; bem como os queijos foram submetidos a análise sensorial para identificação de off odors e off flavours que contribuem para a perda de qualidade.Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPESSão CristóvãoporLácteosGorduraLeite cruMaturaçãoDeterioraçãoDairyFatRaw milkMaturationDeteriorationCIENCIAS AGRARIAS::ZOOTECNIAProcessamento de queijo coalho maturado a base de leite cru caprinoProcessing of ripened rennet cheese goat’s raw milk basedinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisPós-Graduação Integrada em ZootecniaUniversidade Federal de Sergipereponame:Repositório Institucional da UFSinstname:Universidade Federal de Sergipe (UFS)instacron:UFSinfo:eu-repo/semantics/openAccessORIGINALRAYANNA_NECY_RENOVATO_SILVA.pdfRAYANNA_NECY_RENOVATO_SILVA.pdfapplication/pdf1011513https://ri.ufs.br/jspui/bitstream/riufs/16322/2/RAYANNA_NECY_RENOVATO_SILVA.pdfbcfb8f77a771e0188617c993ff04f756MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-81475https://ri.ufs.br/jspui/bitstream/riufs/16322/1/license.txt098cbbf65c2c15e1fb2e49c5d306a44cMD51TEXTRAYANNA_NECY_RENOVATO_SILVA.pdf.txtRAYANNA_NECY_RENOVATO_SILVA.pdf.txtExtracted texttext/plain69341https://ri.ufs.br/jspui/bitstream/riufs/16322/3/RAYANNA_NECY_RENOVATO_SILVA.pdf.txt557d39bbeb3b29ff2d9e2da81029bc9bMD53THUMBNAILRAYANNA_NECY_RENOVATO_SILVA.pdf.jpgRAYANNA_NECY_RENOVATO_SILVA.pdf.jpgGenerated Thumbnailimage/jpeg1270https://ri.ufs.br/jspui/bitstream/riufs/16322/4/RAYANNA_NECY_RENOVATO_SILVA.pdf.jpg241af257583b725980392391f634e17bMD54riufs/163222022-09-19 20:18:13.905oai:ufs.br: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Repositório InstitucionalPUBhttps://ri.ufs.br/oai/requestrepositorio@academico.ufs.bropendoar:2022-09-19T23:18:13Repositório Institucional da UFS - Universidade Federal de Sergipe (UFS)false |
dc.title.pt_BR.fl_str_mv |
Processamento de queijo coalho maturado a base de leite cru caprino |
dc.title.alternative.por.fl_str_mv |
Processing of ripened rennet cheese goat’s raw milk based |
title |
Processamento de queijo coalho maturado a base de leite cru caprino |
spellingShingle |
Processamento de queijo coalho maturado a base de leite cru caprino Silva, Rayanna Necy Renovato da Lácteos Gordura Leite cru Maturação Deterioração Dairy Fat Raw milk Maturation Deterioration CIENCIAS AGRARIAS::ZOOTECNIA |
title_short |
Processamento de queijo coalho maturado a base de leite cru caprino |
title_full |
Processamento de queijo coalho maturado a base de leite cru caprino |
title_fullStr |
Processamento de queijo coalho maturado a base de leite cru caprino |
title_full_unstemmed |
Processamento de queijo coalho maturado a base de leite cru caprino |
title_sort |
Processamento de queijo coalho maturado a base de leite cru caprino |
author |
Silva, Rayanna Necy Renovato da |
author_facet |
Silva, Rayanna Necy Renovato da |
author_role |
author |
dc.contributor.author.fl_str_mv |
Silva, Rayanna Necy Renovato da |
dc.contributor.advisor1.fl_str_mv |
Marques, Carlo Aldrovandi Torreão |
dc.contributor.advisor-co1.fl_str_mv |
Borges, Angela da Silva |
contributor_str_mv |
Marques, Carlo Aldrovandi Torreão Borges, Angela da Silva |
dc.subject.por.fl_str_mv |
Lácteos Gordura Leite cru Maturação Deterioração |
topic |
Lácteos Gordura Leite cru Maturação Deterioração Dairy Fat Raw milk Maturation Deterioration CIENCIAS AGRARIAS::ZOOTECNIA |
dc.subject.eng.fl_str_mv |
Dairy Fat Raw milk Maturation Deterioration |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::ZOOTECNIA |
description |
In 2019 Brazil presented a growth of 23.7% in the sale of cheese compared to the annual average of 12.8%, surpassing the sale of UHT Milk. Cheese is a milk-derived product with good acceptance by consumers, but we emphasize that handmade cheeses are gaining recognition, as they present their own geographical identity, each one with its way of making pre-established by the cheesemakers themselves. In Brazil, there is a diversity of types of cheese, but in the Northeast region, the rennet cheese stands out, among so many characteristics present in the cheese, the organoleptic properties, such as flavor and smell, are important parameters, as they add value to the product, but during the production process, its quality may be lost. In this project, we evaluated the impacts of the use of raw milk and the ripening process, were analyzed the cheeses with the addition of 1%, 2%, and 3% of sodium, matured for 15, 30, 45, and 60 days were analyzed, after the end of the final stages of ripening, these cheeses underwent analysis of chemical-physical parameters (moisture and fat), microbiological analysis to detection possible contaminants such as Staphylococcus aureus (SA), Total Coliforms (TC), Escherichia coli (EC) and Salmonella that can harm production processes and the final product; as well as the cheeses went to sensory analysis to identify off-odors and offflavors that contribute to the loss of quality. |
publishDate |
2022 |
dc.date.accessioned.fl_str_mv |
2022-09-19T23:18:03Z |
dc.date.available.fl_str_mv |
2022-09-19T23:18:03Z |
dc.date.issued.fl_str_mv |
2022-07-15 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SILVA, Rayanna Necy Renovato da. Processamento de queijo coalho maturado a base de leite cru caprino. 2022. 43 f. Dissertação (Mestrado em Zootecnia) – Universidade Federal de Sergipe, São Cristóvão, 2022. |
dc.identifier.uri.fl_str_mv |
http://ri.ufs.br/jspui/handle/riufs/16322 |
identifier_str_mv |
SILVA, Rayanna Necy Renovato da. Processamento de queijo coalho maturado a base de leite cru caprino. 2022. 43 f. Dissertação (Mestrado em Zootecnia) – Universidade Federal de Sergipe, São Cristóvão, 2022. |
url |
http://ri.ufs.br/jspui/handle/riufs/16322 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.publisher.program.fl_str_mv |
Pós-Graduação Integrada em Zootecnia |
dc.publisher.initials.fl_str_mv |
Universidade Federal de Sergipe |
dc.source.none.fl_str_mv |
reponame:Repositório Institucional da UFS instname:Universidade Federal de Sergipe (UFS) instacron:UFS |
instname_str |
Universidade Federal de Sergipe (UFS) |
instacron_str |
UFS |
institution |
UFS |
reponame_str |
Repositório Institucional da UFS |
collection |
Repositório Institucional da UFS |
bitstream.url.fl_str_mv |
https://ri.ufs.br/jspui/bitstream/riufs/16322/2/RAYANNA_NECY_RENOVATO_SILVA.pdf https://ri.ufs.br/jspui/bitstream/riufs/16322/1/license.txt https://ri.ufs.br/jspui/bitstream/riufs/16322/3/RAYANNA_NECY_RENOVATO_SILVA.pdf.txt https://ri.ufs.br/jspui/bitstream/riufs/16322/4/RAYANNA_NECY_RENOVATO_SILVA.pdf.jpg |
bitstream.checksum.fl_str_mv |
bcfb8f77a771e0188617c993ff04f756 098cbbf65c2c15e1fb2e49c5d306a44c 557d39bbeb3b29ff2d9e2da81029bc9b 241af257583b725980392391f634e17b |
bitstream.checksumAlgorithm.fl_str_mv |
MD5 MD5 MD5 MD5 |
repository.name.fl_str_mv |
Repositório Institucional da UFS - Universidade Federal de Sergipe (UFS) |
repository.mail.fl_str_mv |
repositorio@academico.ufs.br |
_version_ |
1802110686071881728 |