Efeito do uso de dióxido de carbono (CO2) na fabricação de queijos minas frescal e minas padrão
Autor(a) principal: | |
---|---|
Data de Publicação: | 2010 |
Tipo de documento: | Tese |
Idioma: | por |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | http://locus.ufv.br/handle/123456789/434 |
Resumo: | The preacidification of cheese milk with CO2 can brings technological and economics benefits. Unlike other acids, great part of the carbonic acid formed by the CO2 solubilization is lost during the cheese-making and can easily be removed from the whey. The main objective of this work was to determine, on industrial scale, the technological effects of the preacidification of pasteurized milk with dissolved CO2 on Minas Frescal and Minas Padrão cheese-making. The experiments were carried out with two methods of incorporating CO2 into pasteurized cheese milk: CO2 injection, under pressure in the milk at 32 °C until to reach pH 6.30 and addition of 5 % of carbonated water to the cheese milk in the cheese vat, besides the control treatment (without CO2). This procedure was performed tree times. The cheese-making times, physicochemical properties, cheese yield, changes during the storage time, sensory acceptability and preference and microstructure were determined in both cheeses. Besides acidification of lactic starter culture used in Minas Padrão cheese and mechanical and rheological properties of Minas Frescal cheese were even determined. It was observed that Minas cheeses produced with milk preacidified with CO2 injection showed significant reductions in coagulation and total making times for both cheeses. The treatment with CO2 injection in the cheese milk reduced the pH (5,95) and the moisture content (60,18 %, m/v) of Minas Frescal cheese during the storage time due to their larger whey loss. The smallest percentage of protein content found in the whey of both cheeses treated with CO2 injection did not significantly affect the others cheese yield indices. This fact could be attributed to increased whey loss caused by the more compact and more porous microstructure found in both cheeses with CO2 injection. Due to the increased whey loss and more compact microstructure, the Minas Frescal cheese treated with CO2 injection showed higher firmness and brittleness in relation to the texture profile analysis. The firmness increased linearly over the storage time during 40 days varying form 18,65 N until 25,85 N. Even the solid (elastic) Behavior observed in relation to the rheologic analysis that varied from 37946,67 Pa until 85636,67 Pa. The treatments did not affect the lactic acid fermentation in Minas Padrão cheese and did not change the preference or the sensory acceptability that reach an average of seven points in the nine-point hedonic scale, being classified with the hedonic term "liked moderately". The microbiological counts over storage time were not affected by the treatments (p>0,05), except for the Staphylococcus aureus counts, which was undetectable, by the used technique, for Minas Frescal cheese treated with CO2 injection. |
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Paula, Junio César Jacinto dehttp://lattes.cnpq.br/2613135189094532Silva, Paulo Henrique Fonseca dahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4782691J5Minim, Luis Antoniohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4789633Y8Carvalho, Antônio Fernandes dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781655T2Abreu, Luiz Ronaldo dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783606D6Pires, Ana Clarissa dos Santoshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4776833U9Pinto, Maximiliano Soareshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4773690U52015-03-26T12:25:00Z2011-09-062015-03-26T12:25:00Z2010-12-21PAULA, Junio César Jacinto de. Effect of the carbon dioxide (CO2) use in minas frescal and minas padrão cheese-making. 2010. 135 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2010.http://locus.ufv.br/handle/123456789/434The preacidification of cheese milk with CO2 can brings technological and economics benefits. Unlike other acids, great part of the carbonic acid formed by the CO2 solubilization is lost during the cheese-making and can easily be removed from the whey. The main objective of this work was to determine, on industrial scale, the technological effects of the preacidification of pasteurized milk with dissolved CO2 on Minas Frescal and Minas Padrão cheese-making. The experiments were carried out with two methods of incorporating CO2 into pasteurized cheese milk: CO2 injection, under pressure in the milk at 32 °C until to reach pH 6.30 and addition of 5 % of carbonated water to the cheese milk in the cheese vat, besides the control treatment (without CO2). This procedure was performed tree times. The cheese-making times, physicochemical properties, cheese yield, changes during the storage time, sensory acceptability and preference and microstructure were determined in both cheeses. Besides acidification of lactic starter culture used in Minas Padrão cheese and mechanical and rheological properties of Minas Frescal cheese were even determined. It was observed that Minas cheeses produced with milk preacidified with CO2 injection showed significant reductions in coagulation and total making times for both cheeses. The treatment with CO2 injection in the cheese milk reduced the pH (5,95) and the moisture content (60,18 %, m/v) of Minas Frescal cheese during the storage time due to their larger whey loss. The smallest percentage of protein content found in the whey of both cheeses treated with CO2 injection did not significantly affect the others cheese yield indices. This fact could be attributed to increased whey loss caused by the more compact and more porous microstructure found in both cheeses with CO2 injection. Due to the increased whey loss and more compact microstructure, the Minas Frescal cheese treated with CO2 injection showed higher firmness and brittleness in relation to the texture profile analysis. The firmness increased linearly over the storage time during 40 days varying form 18,65 N until 25,85 N. Even the solid (elastic) Behavior observed in relation to the rheologic analysis that varied from 37946,67 Pa until 85636,67 Pa. The treatments did not affect the lactic acid fermentation in Minas Padrão cheese and did not change the preference or the sensory acceptability that reach an average of seven points in the nine-point hedonic scale, being classified with the hedonic term "liked moderately". The microbiological counts over storage time were not affected by the treatments (p>0,05), except for the Staphylococcus aureus counts, which was undetectable, by the used technique, for Minas Frescal cheese treated with CO2 injection.A pré-acidificação do leite com CO2 para a fabricação de queijos pode trazer benefícios tecnológicos e econômicos. Ao contrário de outros ácidos, grande parte do ácido carbônico formado pela solubilização do CO2 é perdida durante o processo de fabricação e pode ser removida facilmente do soro. O objetivo principal deste trabalho foi avaliar, em escala industrial, os efeitos tecnológicos da utilização de dióxido de carbono dissolvido no leite pasteurizado para a fabricação dos queijos Minas Frescal e Minas Padrão. O experimento consistiu em avaliar dois métodos de incorporação de CO2 no leite pasteurizado para a fabricação dos queijos: injeção de CO2, sob pressão, no leite a 32 °C até pH 6,30 e adição de 5 % de água carbonatada ao leite no tanque de fabricação, além do tratamento controle (sem CO2). Esse procedimento foi realizado em três repetições. Os tempos de fabricação, a composição físico-química, o rendimento, a evolução dos índices de maturação, a aceitabilidade e preferência sensorial e a microestrutura foram determinados para ambos os queijos. Procedeu-se, ainda, a determinações da capacidade de acidificação do fermento lático utilizado na fabricação do queijo Minas Padrão e foram analisadas as propriedades mecânicas e reológicas do queijo Minas Frescal. Foi observado que os queijos Minas produzidos com leite pré-acidificado com injeção de CO2 apresentaram reduções significativas nos tempos de coagulação e no tempo total de fabricação para ambos os queijos. O tratamento com injeção de CO2 no leite reduziu o pH (5,95) e o teor de umidade (60,18 %, m/v) do queijo Minas Frescal ao longo do tempo de armazenamento, devido ao seu maior dessoramento. A menor porcentagem de perda de proteína encontrada no soro de ambos os queijos tratados com injeção de CO2 não influenciou significativamente os demais índices de rendimento. Tal fato pode ser atribuído ao maior dessoramento provocado pela microestrutura mais compacta e mais porosa observada em ambos os queijos tratados com injeção de CO2. Em razão do maior dessoramento e da microestrutura mais compacta, o queijo Minas Frescal tratado com injeção de CO2 apresentou maior firmeza e fraturabilidade em relação às análises de perfil de textura. A firmeza aumentou linearmente ao longo do tempo de armazenamento por 40 dias, variando de 18,65 N a 25,85 N bem como o comportamento sólido (elástico) observado em relação à análise reológica que variou de 37946,67 Pa a 85636,67 Pa. As formas de incorporação de CO2 não afetaram o perfil fermentativo da cultura lática no queijo Minas Padrão, bem com não alteraram a preferência ou a aceitabilidade sensorial, com média de sete pontos na escala hedônica de nove pontos, sendo classificado com o termo hedônico “gostei moderadamente”. As contagens microbiológicas ao longo do tempo de estocagem também não foram influenciadas pelos tratamentos (p>0,05), exceto em relação à contagem de Staphylococcus aureus, que foi não detectável pela técnica utilizada para os queijos Minas Frescal tratados com injeção de CO2.Fundação de Amparo a Pesquisa do Estado de Minas Geraisapplication/pdfporUniversidade Federal de ViçosaDoutorado em Ciência e Tecnologia de AlimentosUFVBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosQueijoMinas frescalMinas padrãoInovação tecnológicaDióxido de carbonoCheeseMinas frescalMinas padrãoTechnological innovationCarbon dioxideCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOSEfeito do uso de dióxido de carbono (CO2) na fabricação de queijos minas frescal e minas padrãoEffect of the carbon dioxide (CO2) use in minas frescal and minas padrão cheese-makinginfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/doctoralThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf1150475https://locus.ufv.br//bitstream/123456789/434/1/texto%20completo.pdfe2080c7ee9781bd0453b33657543f397MD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain239427https://locus.ufv.br//bitstream/123456789/434/2/texto%20completo.pdf.txtfef0487272f7ceca61b613edef40f2f8MD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3637https://locus.ufv.br//bitstream/123456789/434/3/texto%20completo.pdf.jpgee3880138e7a1356407b08f4ad28876fMD53123456789/4342016-04-06 23:05:49.274oai:locus.ufv.br:123456789/434Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-07T02:05:49LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Efeito do uso de dióxido de carbono (CO2) na fabricação de queijos minas frescal e minas padrão |
dc.title.alternative.eng.fl_str_mv |
Effect of the carbon dioxide (CO2) use in minas frescal and minas padrão cheese-making |
title |
Efeito do uso de dióxido de carbono (CO2) na fabricação de queijos minas frescal e minas padrão |
spellingShingle |
Efeito do uso de dióxido de carbono (CO2) na fabricação de queijos minas frescal e minas padrão Paula, Junio César Jacinto de Queijo Minas frescal Minas padrão Inovação tecnológica Dióxido de carbono Cheese Minas frescal Minas padrão Technological innovation Carbon dioxide CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS |
title_short |
Efeito do uso de dióxido de carbono (CO2) na fabricação de queijos minas frescal e minas padrão |
title_full |
Efeito do uso de dióxido de carbono (CO2) na fabricação de queijos minas frescal e minas padrão |
title_fullStr |
Efeito do uso de dióxido de carbono (CO2) na fabricação de queijos minas frescal e minas padrão |
title_full_unstemmed |
Efeito do uso de dióxido de carbono (CO2) na fabricação de queijos minas frescal e minas padrão |
title_sort |
Efeito do uso de dióxido de carbono (CO2) na fabricação de queijos minas frescal e minas padrão |
author |
Paula, Junio César Jacinto de |
author_facet |
Paula, Junio César Jacinto de |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://lattes.cnpq.br/2613135189094532 |
dc.contributor.author.fl_str_mv |
Paula, Junio César Jacinto de |
dc.contributor.advisor-co1.fl_str_mv |
Silva, Paulo Henrique Fonseca da |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4782691J5 |
dc.contributor.advisor-co2.fl_str_mv |
Minim, Luis Antonio |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4789633Y8 |
dc.contributor.advisor1.fl_str_mv |
Carvalho, Antônio Fernandes de |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781655T2 |
dc.contributor.referee1.fl_str_mv |
Abreu, Luiz Ronaldo de |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783606D6 |
dc.contributor.referee2.fl_str_mv |
Pires, Ana Clarissa dos Santos |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4776833U9 |
dc.contributor.referee3.fl_str_mv |
Pinto, Maximiliano Soares |
dc.contributor.referee3Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4773690U5 |
contributor_str_mv |
Silva, Paulo Henrique Fonseca da Minim, Luis Antonio Carvalho, Antônio Fernandes de Abreu, Luiz Ronaldo de Pires, Ana Clarissa dos Santos Pinto, Maximiliano Soares |
dc.subject.por.fl_str_mv |
Queijo Minas frescal Minas padrão Inovação tecnológica Dióxido de carbono |
topic |
Queijo Minas frescal Minas padrão Inovação tecnológica Dióxido de carbono Cheese Minas frescal Minas padrão Technological innovation Carbon dioxide CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Cheese Minas frescal Minas padrão Technological innovation Carbon dioxide |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::TECNOLOGIA DE ALIMENTOS |
description |
The preacidification of cheese milk with CO2 can brings technological and economics benefits. Unlike other acids, great part of the carbonic acid formed by the CO2 solubilization is lost during the cheese-making and can easily be removed from the whey. The main objective of this work was to determine, on industrial scale, the technological effects of the preacidification of pasteurized milk with dissolved CO2 on Minas Frescal and Minas Padrão cheese-making. The experiments were carried out with two methods of incorporating CO2 into pasteurized cheese milk: CO2 injection, under pressure in the milk at 32 °C until to reach pH 6.30 and addition of 5 % of carbonated water to the cheese milk in the cheese vat, besides the control treatment (without CO2). This procedure was performed tree times. The cheese-making times, physicochemical properties, cheese yield, changes during the storage time, sensory acceptability and preference and microstructure were determined in both cheeses. Besides acidification of lactic starter culture used in Minas Padrão cheese and mechanical and rheological properties of Minas Frescal cheese were even determined. It was observed that Minas cheeses produced with milk preacidified with CO2 injection showed significant reductions in coagulation and total making times for both cheeses. The treatment with CO2 injection in the cheese milk reduced the pH (5,95) and the moisture content (60,18 %, m/v) of Minas Frescal cheese during the storage time due to their larger whey loss. The smallest percentage of protein content found in the whey of both cheeses treated with CO2 injection did not significantly affect the others cheese yield indices. This fact could be attributed to increased whey loss caused by the more compact and more porous microstructure found in both cheeses with CO2 injection. Due to the increased whey loss and more compact microstructure, the Minas Frescal cheese treated with CO2 injection showed higher firmness and brittleness in relation to the texture profile analysis. The firmness increased linearly over the storage time during 40 days varying form 18,65 N until 25,85 N. Even the solid (elastic) Behavior observed in relation to the rheologic analysis that varied from 37946,67 Pa until 85636,67 Pa. The treatments did not affect the lactic acid fermentation in Minas Padrão cheese and did not change the preference or the sensory acceptability that reach an average of seven points in the nine-point hedonic scale, being classified with the hedonic term "liked moderately". The microbiological counts over storage time were not affected by the treatments (p>0,05), except for the Staphylococcus aureus counts, which was undetectable, by the used technique, for Minas Frescal cheese treated with CO2 injection. |
publishDate |
2010 |
dc.date.issued.fl_str_mv |
2010-12-21 |
dc.date.available.fl_str_mv |
2011-09-06 2015-03-26T12:25:00Z |
dc.date.accessioned.fl_str_mv |
2015-03-26T12:25:00Z |
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info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/doctoralThesis |
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publishedVersion |
dc.identifier.citation.fl_str_mv |
PAULA, Junio César Jacinto de. Effect of the carbon dioxide (CO2) use in minas frescal and minas padrão cheese-making. 2010. 135 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2010. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/434 |
identifier_str_mv |
PAULA, Junio César Jacinto de. Effect of the carbon dioxide (CO2) use in minas frescal and minas padrão cheese-making. 2010. 135 f. Tese (Doutorado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2010. |
url |
http://locus.ufv.br/handle/123456789/434 |
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Universidade Federal de Viçosa |
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Doutorado em Ciência e Tecnologia de Alimentos |
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UFV |
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BR |
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Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos |
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Universidade Federal de Viçosa |
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