Avaliação do leite de cabra cru, cru congelado, queijo minas frescal e do soro por diferentes períodos de tempo
Autor(a) principal: | |
---|---|
Data de Publicação: | 2014 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações do UFSM |
Texto Completo: | http://repositorio.ufsm.br/handle/1/5766 |
Resumo: | Goat milk, its products and byproducts represent a promising niche for the dairy industry, mainly due to the nutritional benefits and their human health properties, however small production per animal and seasonality are limiting factors in the use of goat's milk, with consequent disruption in the supply of raw material. Therefore, the present study sought to evaluate the physic chemical quality raw goat milk and frozen raw for different periods, as well as the of minas frescal type cheese and whey obtained this raw material. The experiment was performed with samples of raw goat milk separated into six lots, one representing time zero (in nature) and the other five subjected to slow freezing at -18 ° C for seven, 15, 30, 45 and 60 days. Minas frescal type cheese were made with each raw material to the final established periods and whey was collected after cheese production. Parameters of titratable acidity, pH, moisture, ash, protein, fat, lactose and instrumental determination of color for frozen raw goat milk, minas frescal type cheese and whey. Similarly, we analyzed the gross income of cheeses. Minas frescal type cheese made with raw fresh material and after 60 days of freezing have been evaluated as to the acceptance of the product (color, odor, flavor and texture) and purchase intent. For safety and quality control of these cheeses, was performed before sensory testing, microbiological analyzes for the samples number analyzed (coliforms at 35 ° C and 45 ° C, Staphylococcus sp. and Salmonella sp.). It was found that freezing the raw goat milk for different periods showed a significant effect on the values of the analyzes of acidity of raw milk and minas frescal type cheese, the pH of goat whey in the yield of cheese and the chromaticity coordinates a * and b * of cheeses. For moisture, ash, protein, fat and lactose samples of raw goat's milk and frozen raw, minas frescal type cheese and lactoso no significant differences were observed. As for the sensory analysis the tests of color, odor, flavor and texture, such as purchase intent of minas frescal type cheese made with goat milk at time zero and after 60 days of freezing no was significant difference between the two products. Microbiological results were within the specified limits of the Brazilian law and literature. |
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2015-03-112015-03-112014-06-30SOARES, Cláudia Dal Molin. EVALUATION OF RAW GOAT MILK, RAW FROZEN, MINAS FRESCAL CHEESE AND SORO IN DIFFERENT PERIODS OF TIME.. 2014. 73 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2014.http://repositorio.ufsm.br/handle/1/5766Goat milk, its products and byproducts represent a promising niche for the dairy industry, mainly due to the nutritional benefits and their human health properties, however small production per animal and seasonality are limiting factors in the use of goat's milk, with consequent disruption in the supply of raw material. Therefore, the present study sought to evaluate the physic chemical quality raw goat milk and frozen raw for different periods, as well as the of minas frescal type cheese and whey obtained this raw material. The experiment was performed with samples of raw goat milk separated into six lots, one representing time zero (in nature) and the other five subjected to slow freezing at -18 ° C for seven, 15, 30, 45 and 60 days. Minas frescal type cheese were made with each raw material to the final established periods and whey was collected after cheese production. Parameters of titratable acidity, pH, moisture, ash, protein, fat, lactose and instrumental determination of color for frozen raw goat milk, minas frescal type cheese and whey. Similarly, we analyzed the gross income of cheeses. Minas frescal type cheese made with raw fresh material and after 60 days of freezing have been evaluated as to the acceptance of the product (color, odor, flavor and texture) and purchase intent. For safety and quality control of these cheeses, was performed before sensory testing, microbiological analyzes for the samples number analyzed (coliforms at 35 ° C and 45 ° C, Staphylococcus sp. and Salmonella sp.). It was found that freezing the raw goat milk for different periods showed a significant effect on the values of the analyzes of acidity of raw milk and minas frescal type cheese, the pH of goat whey in the yield of cheese and the chromaticity coordinates a * and b * of cheeses. For moisture, ash, protein, fat and lactose samples of raw goat's milk and frozen raw, minas frescal type cheese and lactoso no significant differences were observed. As for the sensory analysis the tests of color, odor, flavor and texture, such as purchase intent of minas frescal type cheese made with goat milk at time zero and after 60 days of freezing no was significant difference between the two products. Microbiological results were within the specified limits of the Brazilian law and literature.O leite caprino, seus produtos e subprodutos representam um nicho promissor para a indústria láctea, devido principalmente aos benefícios nutricionais e suas propriedades para a saúde humana, porém a pequena produção por animal e a sazonalidade são fatores limitantes na utilização de leite de cabra, com consequente descontinuidade no fornecimento de matéria-prima. Portanto, o presente estudo buscou avaliar a qualidade físico-química do leite caprino cru e cru congelado por diferentes períodos, assim como, a do queijo tipo minas frescal e do soro obtidos dessa matéria prima. O experimento foi realizado com amostras de leite de cabra cru separadas em seis lotes, um representando o tempo zero (in natura) e os outros cinco submetidos ao congelamento lento a -18ºC, por sete, 15, 30, 45 e 60 dias. Os queijos tipo minas frescal foram elaborados com cada matéria-prima ao final dos períodos estabelecidos e o soro foi coletado após a fabricação dos queijos. Foram analisados os parâmetros de acidez titulável, pH, umidade, cinzas, proteínas, gordura, lactose e determinação instrumental de cor para o leite caprino cru congelado, queijo tipo minas frescal e soro. Da mesma forma, analisou-se o rendimento bruto dos queijos. Os queijos tipo minas frescal elaborados com matéria-prima no tempo zero e aos 60 dias de congelamento foram avaliados sensorialmente quanto à aceitação do produto (cor, odor, sabor e textura) e intenção de compra. Para segurança e controle da qualidade destes queijos, foi realizado antes do teste sensorial, análises microbiológicas para todas as amostras analisadas (coliformes a 35°C e a 45°C, Staphylococcus sp. e Salmonella sp.). Verificou-se que o congelamento do leite de cabra cru por diferentes períodos mostrou efeito significativo nos valores das análises de acidez do leite cru e do queijo tipo minas frescal, no pH do soro caprino, no rendimento do queijo e nas coordenadas de cromaticidade a* e b*. Para os teores de umidade, cinzas, proteína, gordura e lactose das amostras de leite de cabra cru e cru congelado, queijo tipo minas frescal e soro não foram observadas diferenças significativas. Quanto à análise sensorial dos parâmetros cor, odor, sabor e textura, assim como para a intenção de compra dos queijos tipo minas frescal elaborados com o leite caprino no tempo zero e aos 60 dias de congelamento, não houve diferença significativa entre os dois produtos. Os resultados microbiológicos obtidos apresentaram-se dentro dos limites previstos da legislação brasileira e literatura consultada.Conselho Nacional de Desenvolvimento Científico e Tecnológicoapplication/pdfporUniversidade Federal de Santa MariaPrograma de Pós-Graduação em Ciência e Tecnologia dos AlimentosUFSMBRCiência e Tecnologia dos AlimentosAnálisesProduto derivadoTempoTemperaturaAnalysisProductByproductTimeTemperatureCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOSAvaliação do leite de cabra cru, cru congelado, queijo minas frescal e do soro por diferentes períodos de tempoEvaluation of raw goat milk, raw frozen, minas frescal cheese and soro in different periods of timeinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisRichards, Neila Silvia Pereira dos Santoshttp://lattes.cnpq.br/0618653776990780Herrmann, Geder Paulohttp://lattes.cnpq.br/3375677042602541Viegas, Juliohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4782452P7http://lattes.cnpq.br/5404147129442308Soares, Cláudia Dal Molin5007000000064005003003005006698fb34-e594-4cf4-a9c3-f688b9a456c34bb0116f-9205-4d29-87a5-4e2e563280d7c4334bd9-c866-427a-a05c-4b4e8758a92adaa5418c-de3e-4713-8dc6-4a8e8dba8d1ainfo:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações do UFSMinstname:Universidade Federal de Santa Maria (UFSM)instacron:UFSMORIGINALSOARES, CLAUDIA DAL MOLIN.pdfapplication/pdf885578http://repositorio.ufsm.br/bitstream/1/5766/1/SOARES%2c%20CLAUDIA%20DAL%20MOLIN.pdfbde75276f2c57287de8b87489b943121MD51TEXTSOARES, CLAUDIA DAL MOLIN.pdf.txtSOARES, CLAUDIA DAL MOLIN.pdf.txtExtracted texttext/plain147657http://repositorio.ufsm.br/bitstream/1/5766/2/SOARES%2c%20CLAUDIA%20DAL%20MOLIN.pdf.txtabad500c91223c36cb40eec54031078fMD52THUMBNAILSOARES, CLAUDIA DAL MOLIN.pdf.jpgSOARES, CLAUDIA DAL MOLIN.pdf.jpgIM Thumbnailimage/jpeg5125http://repositorio.ufsm.br/bitstream/1/5766/3/SOARES%2c%20CLAUDIA%20DAL%20MOLIN.pdf.jpg739f6a3fe7f19f010095a6e302c3b728MD531/57662022-03-16 13:00:52.454oai:repositorio.ufsm.br:1/5766Biblioteca Digital de Teses e Dissertaçõeshttps://repositorio.ufsm.br/ONGhttps://repositorio.ufsm.br/oai/requestatendimento.sib@ufsm.br||tedebc@gmail.comopendoar:2022-03-16T16:00:52Biblioteca Digital de Teses e Dissertações do UFSM - Universidade Federal de Santa Maria (UFSM)false |
dc.title.por.fl_str_mv |
Avaliação do leite de cabra cru, cru congelado, queijo minas frescal e do soro por diferentes períodos de tempo |
dc.title.alternative.eng.fl_str_mv |
Evaluation of raw goat milk, raw frozen, minas frescal cheese and soro in different periods of time |
title |
Avaliação do leite de cabra cru, cru congelado, queijo minas frescal e do soro por diferentes períodos de tempo |
spellingShingle |
Avaliação do leite de cabra cru, cru congelado, queijo minas frescal e do soro por diferentes períodos de tempo Soares, Cláudia Dal Molin Análises Produto derivado Tempo Temperatura Analysis Product Byproduct Time Temperature CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
title_short |
Avaliação do leite de cabra cru, cru congelado, queijo minas frescal e do soro por diferentes períodos de tempo |
title_full |
Avaliação do leite de cabra cru, cru congelado, queijo minas frescal e do soro por diferentes períodos de tempo |
title_fullStr |
Avaliação do leite de cabra cru, cru congelado, queijo minas frescal e do soro por diferentes períodos de tempo |
title_full_unstemmed |
Avaliação do leite de cabra cru, cru congelado, queijo minas frescal e do soro por diferentes períodos de tempo |
title_sort |
Avaliação do leite de cabra cru, cru congelado, queijo minas frescal e do soro por diferentes períodos de tempo |
author |
Soares, Cláudia Dal Molin |
author_facet |
Soares, Cláudia Dal Molin |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
Richards, Neila Silvia Pereira dos Santos |
dc.contributor.advisor1Lattes.fl_str_mv |
http://lattes.cnpq.br/0618653776990780 |
dc.contributor.referee1.fl_str_mv |
Herrmann, Geder Paulo |
dc.contributor.referee1Lattes.fl_str_mv |
http://lattes.cnpq.br/3375677042602541 |
dc.contributor.referee2.fl_str_mv |
Viegas, Julio |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4782452P7 |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/5404147129442308 |
dc.contributor.author.fl_str_mv |
Soares, Cláudia Dal Molin |
contributor_str_mv |
Richards, Neila Silvia Pereira dos Santos Herrmann, Geder Paulo Viegas, Julio |
dc.subject.por.fl_str_mv |
Análises Produto derivado Tempo Temperatura |
topic |
Análises Produto derivado Tempo Temperatura Analysis Product Byproduct Time Temperature CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Analysis Product Byproduct Time Temperature |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS |
description |
Goat milk, its products and byproducts represent a promising niche for the dairy industry, mainly due to the nutritional benefits and their human health properties, however small production per animal and seasonality are limiting factors in the use of goat's milk, with consequent disruption in the supply of raw material. Therefore, the present study sought to evaluate the physic chemical quality raw goat milk and frozen raw for different periods, as well as the of minas frescal type cheese and whey obtained this raw material. The experiment was performed with samples of raw goat milk separated into six lots, one representing time zero (in nature) and the other five subjected to slow freezing at -18 ° C for seven, 15, 30, 45 and 60 days. Minas frescal type cheese were made with each raw material to the final established periods and whey was collected after cheese production. Parameters of titratable acidity, pH, moisture, ash, protein, fat, lactose and instrumental determination of color for frozen raw goat milk, minas frescal type cheese and whey. Similarly, we analyzed the gross income of cheeses. Minas frescal type cheese made with raw fresh material and after 60 days of freezing have been evaluated as to the acceptance of the product (color, odor, flavor and texture) and purchase intent. For safety and quality control of these cheeses, was performed before sensory testing, microbiological analyzes for the samples number analyzed (coliforms at 35 ° C and 45 ° C, Staphylococcus sp. and Salmonella sp.). It was found that freezing the raw goat milk for different periods showed a significant effect on the values of the analyzes of acidity of raw milk and minas frescal type cheese, the pH of goat whey in the yield of cheese and the chromaticity coordinates a * and b * of cheeses. For moisture, ash, protein, fat and lactose samples of raw goat's milk and frozen raw, minas frescal type cheese and lactoso no significant differences were observed. As for the sensory analysis the tests of color, odor, flavor and texture, such as purchase intent of minas frescal type cheese made with goat milk at time zero and after 60 days of freezing no was significant difference between the two products. Microbiological results were within the specified limits of the Brazilian law and literature. |
publishDate |
2014 |
dc.date.issued.fl_str_mv |
2014-06-30 |
dc.date.accessioned.fl_str_mv |
2015-03-11 |
dc.date.available.fl_str_mv |
2015-03-11 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
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masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SOARES, Cláudia Dal Molin. EVALUATION OF RAW GOAT MILK, RAW FROZEN, MINAS FRESCAL CHEESE AND SORO IN DIFFERENT PERIODS OF TIME.. 2014. 73 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2014. |
dc.identifier.uri.fl_str_mv |
http://repositorio.ufsm.br/handle/1/5766 |
identifier_str_mv |
SOARES, Cláudia Dal Molin. EVALUATION OF RAW GOAT MILK, RAW FROZEN, MINAS FRESCAL CHEESE AND SORO IN DIFFERENT PERIODS OF TIME.. 2014. 73 f. Dissertação (Mestrado em Ciência e Tecnologia dos Alimentos) - Universidade Federal de Santa Maria, Santa Maria, 2014. |
url |
http://repositorio.ufsm.br/handle/1/5766 |
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Universidade Federal de Santa Maria |
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UFSM |
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Ciência e Tecnologia dos Alimentos |
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Universidade Federal de Santa Maria |
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