Influência do uso de Geotrichum candidum nas características físico-químicas e sensoriais do queijo tipo Camembert
Autor(a) principal: | |
---|---|
Data de Publicação: | 2007 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | LOCUS Repositório Institucional da UFV |
Texto Completo: | http://locus.ufv.br/handle/123456789/2826 |
Resumo: | In the technology of the Camembert-type cheese production, the Geotrichum candidum was used to improve this cheese flavor and aroma, and its chemic-physical characteristics were evaluated. Four treatments were accomplished: one control (C) without addition of Geotrichum candidum; and three (T1, T2, T3) at different Geotrichum candidum concentrations with three replicates for each treatment. At 1, 9, 17, 25, 33 and 41 days after production, the cheeses were evaluated for determination of the acidity, pH, total protein, soluble nitrogen at ph 4.6 (maturation extension), and soluble nitrogen in 12% TCA (maturation depth), moisture, fat and salt. After 30-day under maturation, the Camembert-type cheese with Geotrichum candidum did not differ (P>0.05) from the control in the chemic- physical analyses among the treatments, but differed (P<0.05) for the maturation type in all analyses. Besides, an evolution in the cheese pH occurred during 41-days maturation period. After that time, all average pH values are near 7.0, therefore showing a satisfactory proteolytic capacity in all treatments. A decrease in Aw (P<0.05) was observed throughout the cheese maturation period in all treatments. The maturation index and the proteolysis depth were increased with the time, for all treatments. The sensorial analysis showed no significant difference between the averages of the treatments 2 and 3, as remaining between I liked very much and I liked too much in the Hedonic scale. The treatment 3 reached a higher average (p<0.05) relative to either treatment one and the control, as showing the Geotrichum candidum to contribute for the acceptance of the cheese. The averages of the treatments 1, 2 and the control did not differ at 5% probability level, as remaining between I liked moderately and I liked very much . As the concentration of the Geotrichum candidum increased, the provers´ acceptance average also increased, as varying from I liked moderately to I liked too much in the Hedonic scale. According to the data, the following conclusions were drawn: the use of the Geotrichum candidum in production of the Camembert-type cheese is one more alternative for dairy industries; and further study of the compounds produced by this microorganism during maturation of the cheese is necessary to facilitate the innovation and improvement of this product. |
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Dias, Geruzahttp://lattes.cnpq.br/5892649102692119Carvalho, Antônio Fernandes dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781655T2Minim, Valéria Paula Rodrigueshttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4761407T6Furtado, Mauro Mansurhttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783310Z7Minim, Luis Antoniohttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4789633Y8Abreu, Luiz Ronaldo dehttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783606D6Rossi, Daise Aparecidahttp://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4708590E12015-03-26T13:13:07Z2008-04-032015-03-26T13:13:07Z2007-08-14DIAS, Geruza. Influence of Geotrichum candidum on the chemic-physical and sensorial characteristics of the Camembert-type cheese. 2007. 57 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2007.http://locus.ufv.br/handle/123456789/2826In the technology of the Camembert-type cheese production, the Geotrichum candidum was used to improve this cheese flavor and aroma, and its chemic-physical characteristics were evaluated. Four treatments were accomplished: one control (C) without addition of Geotrichum candidum; and three (T1, T2, T3) at different Geotrichum candidum concentrations with three replicates for each treatment. At 1, 9, 17, 25, 33 and 41 days after production, the cheeses were evaluated for determination of the acidity, pH, total protein, soluble nitrogen at ph 4.6 (maturation extension), and soluble nitrogen in 12% TCA (maturation depth), moisture, fat and salt. After 30-day under maturation, the Camembert-type cheese with Geotrichum candidum did not differ (P>0.05) from the control in the chemic- physical analyses among the treatments, but differed (P<0.05) for the maturation type in all analyses. Besides, an evolution in the cheese pH occurred during 41-days maturation period. After that time, all average pH values are near 7.0, therefore showing a satisfactory proteolytic capacity in all treatments. A decrease in Aw (P<0.05) was observed throughout the cheese maturation period in all treatments. The maturation index and the proteolysis depth were increased with the time, for all treatments. The sensorial analysis showed no significant difference between the averages of the treatments 2 and 3, as remaining between I liked very much and I liked too much in the Hedonic scale. The treatment 3 reached a higher average (p<0.05) relative to either treatment one and the control, as showing the Geotrichum candidum to contribute for the acceptance of the cheese. The averages of the treatments 1, 2 and the control did not differ at 5% probability level, as remaining between I liked moderately and I liked very much . As the concentration of the Geotrichum candidum increased, the provers´ acceptance average also increased, as varying from I liked moderately to I liked too much in the Hedonic scale. According to the data, the following conclusions were drawn: the use of the Geotrichum candidum in production of the Camembert-type cheese is one more alternative for dairy industries; and further study of the compounds produced by this microorganism during maturation of the cheese is necessary to facilitate the innovation and improvement of this product.O Geotrichum candidum foi utilizado na fabricação do queijo tipo Camembert, a fim de melhorar o sabor e aroma do queijo, sendo também avaliadas suas características físico-químicas e sensorial. Foram realizados quatro tratamentos: um controle (C) - sem adição de Geotrichum candidum; e três tratamentos (T1, T2, T3) - com concentrações diferentes de Geotrichum candidum, com três repetições para cada tratamento. Os queijos foram avaliados após 1, 9, 17, 25, 33 e 41 dias de fabricação, para determinação de acidez, pH, proteína total, nitrogênio solúvel a pH 4,6 (extensão de maturação), nitrogênio solúvel em TCA 12% (profundidade de maturação), umidade, gordura e sal. Foi realizada análise sensorial aos 30 dias de maturação. O queijo tipo Camembert obtido com a utilização de Geotrichum candidum não diferiu (P>0,05) do controle, nas análises físico-quimicas dos tratamentos, mas diferiu (P<0,05) em todas as análises quanto ao tempo de maturação. Observa-se que, no período de 41 dias de maturação, houve uma evolução normal do pH dos queijos. Todas as médias dos valores de pH, após 41 dias de maturação, estão próximas de 7,0, demonstrando que em todos os tratamentos observou-se uma boa capacidade proteolítica. Observou-se uma diminuição (P<0,05) da Aw, durante todo o período de maturação do queijo, para os diferentes tratamentos. O índice de maturação e a profundidade de proteólise aumentaram no decorrer do tempo, para todos os tratamentos. A análise sensorial demonstrou que não houve diferença significativa entre as médias do tratamento 2 e tratamento 3, ficando entre gostei muito e gostei extremamente na escala hedônica. O tratamento 3 obteve uma média superior (p<0,05) ao tratamento um e ao controle, demonstrando que houve contribuição do Geotrichum candidum na aceitação do queijo. As médias do tratamento um, 2 e o controle não diferiram ao nível de 5% de probabilidade, ficando entre gostei moderadamente e gostei muito . Observou-se que com o aumento na concentração do Geotrichum candidum houve aumento na média de aceitação dos provadores, que variou na escala hedônica entre gostei moderadamente a gostei extremamente . Com os dados obtidos conclui-se que a utilização do Geotrichum candidum na fabricação do queijo tipo Camembert é mais uma alternativa disponível às indústrias de queijo e que estudos adicionais de compostos, produzidos pelo microrganismo na maturação do queijo, são necessários para facilitar inovação e melhoramento do produto.Coordenação de Aperfeiçoamento de Pessoal de Nível Superiorapplication/pdfporUniversidade Federal de ViçosaMestrado em Ciência e Tecnologia de AlimentosUFVBRCiência de Alimentos; Tecnologia de Alimentos; Engenharia de AlimentosQueijo CamembertGeotrichum candidumSabor amargoCamembert-type cheeseGeotrichum candidumCNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOSInfluência do uso de Geotrichum candidum nas características físico-químicas e sensoriais do queijo tipo CamembertInfluence of Geotrichum candidum on the chemic-physical and sensorial characteristics of the Camembert-type cheeseinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisinfo:eu-repo/semantics/openAccessreponame:LOCUS Repositório Institucional da UFVinstname:Universidade Federal de Viçosa (UFV)instacron:UFVORIGINALtexto completo.pdfapplication/pdf142098https://locus.ufv.br//bitstream/123456789/2826/1/texto%20completo.pdf94301a31f9b0941df66062190427eb67MD51TEXTtexto completo.pdf.txttexto completo.pdf.txtExtracted texttext/plain73660https://locus.ufv.br//bitstream/123456789/2826/2/texto%20completo.pdf.txtbb07066109acad214e229d9f65d143acMD52THUMBNAILtexto completo.pdf.jpgtexto completo.pdf.jpgIM Thumbnailimage/jpeg3692https://locus.ufv.br//bitstream/123456789/2826/3/texto%20completo.pdf.jpgaff7e915c320f6183b6c93b9902cae74MD53123456789/28262016-04-08 23:13:52.588oai:locus.ufv.br:123456789/2826Repositório InstitucionalPUBhttps://www.locus.ufv.br/oai/requestfabiojreis@ufv.bropendoar:21452016-04-09T02:13:52LOCUS Repositório Institucional da UFV - Universidade Federal de Viçosa (UFV)false |
dc.title.por.fl_str_mv |
Influência do uso de Geotrichum candidum nas características físico-químicas e sensoriais do queijo tipo Camembert |
dc.title.alternative.eng.fl_str_mv |
Influence of Geotrichum candidum on the chemic-physical and sensorial characteristics of the Camembert-type cheese |
title |
Influência do uso de Geotrichum candidum nas características físico-químicas e sensoriais do queijo tipo Camembert |
spellingShingle |
Influência do uso de Geotrichum candidum nas características físico-químicas e sensoriais do queijo tipo Camembert Dias, Geruza Queijo Camembert Geotrichum candidum Sabor amargo Camembert-type cheese Geotrichum candidum CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
title_short |
Influência do uso de Geotrichum candidum nas características físico-químicas e sensoriais do queijo tipo Camembert |
title_full |
Influência do uso de Geotrichum candidum nas características físico-químicas e sensoriais do queijo tipo Camembert |
title_fullStr |
Influência do uso de Geotrichum candidum nas características físico-químicas e sensoriais do queijo tipo Camembert |
title_full_unstemmed |
Influência do uso de Geotrichum candidum nas características físico-químicas e sensoriais do queijo tipo Camembert |
title_sort |
Influência do uso de Geotrichum candidum nas características físico-químicas e sensoriais do queijo tipo Camembert |
author |
Dias, Geruza |
author_facet |
Dias, Geruza |
author_role |
author |
dc.contributor.authorLattes.por.fl_str_mv |
http://lattes.cnpq.br/5892649102692119 |
dc.contributor.author.fl_str_mv |
Dias, Geruza |
dc.contributor.advisor-co1.fl_str_mv |
Carvalho, Antônio Fernandes de |
dc.contributor.advisor-co1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4781655T2 |
dc.contributor.advisor-co2.fl_str_mv |
Minim, Valéria Paula Rodrigues |
dc.contributor.advisor-co2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4761407T6 |
dc.contributor.advisor1.fl_str_mv |
Furtado, Mauro Mansur |
dc.contributor.advisor1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783310Z7 |
dc.contributor.referee1.fl_str_mv |
Minim, Luis Antonio |
dc.contributor.referee1Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4789633Y8 |
dc.contributor.referee2.fl_str_mv |
Abreu, Luiz Ronaldo de |
dc.contributor.referee2Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4783606D6 |
dc.contributor.referee3.fl_str_mv |
Rossi, Daise Aparecida |
dc.contributor.referee3Lattes.fl_str_mv |
http://buscatextual.cnpq.br/buscatextual/visualizacv.do?id=K4708590E1 |
contributor_str_mv |
Carvalho, Antônio Fernandes de Minim, Valéria Paula Rodrigues Furtado, Mauro Mansur Minim, Luis Antonio Abreu, Luiz Ronaldo de Rossi, Daise Aparecida |
dc.subject.por.fl_str_mv |
Queijo Camembert Geotrichum candidum Sabor amargo |
topic |
Queijo Camembert Geotrichum candidum Sabor amargo Camembert-type cheese Geotrichum candidum CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
dc.subject.eng.fl_str_mv |
Camembert-type cheese Geotrichum candidum |
dc.subject.cnpq.fl_str_mv |
CNPQ::CIENCIAS AGRARIAS::CIENCIA E TECNOLOGIA DE ALIMENTOS::CIENCIA DE ALIMENTOS |
description |
In the technology of the Camembert-type cheese production, the Geotrichum candidum was used to improve this cheese flavor and aroma, and its chemic-physical characteristics were evaluated. Four treatments were accomplished: one control (C) without addition of Geotrichum candidum; and three (T1, T2, T3) at different Geotrichum candidum concentrations with three replicates for each treatment. At 1, 9, 17, 25, 33 and 41 days after production, the cheeses were evaluated for determination of the acidity, pH, total protein, soluble nitrogen at ph 4.6 (maturation extension), and soluble nitrogen in 12% TCA (maturation depth), moisture, fat and salt. After 30-day under maturation, the Camembert-type cheese with Geotrichum candidum did not differ (P>0.05) from the control in the chemic- physical analyses among the treatments, but differed (P<0.05) for the maturation type in all analyses. Besides, an evolution in the cheese pH occurred during 41-days maturation period. After that time, all average pH values are near 7.0, therefore showing a satisfactory proteolytic capacity in all treatments. A decrease in Aw (P<0.05) was observed throughout the cheese maturation period in all treatments. The maturation index and the proteolysis depth were increased with the time, for all treatments. The sensorial analysis showed no significant difference between the averages of the treatments 2 and 3, as remaining between I liked very much and I liked too much in the Hedonic scale. The treatment 3 reached a higher average (p<0.05) relative to either treatment one and the control, as showing the Geotrichum candidum to contribute for the acceptance of the cheese. The averages of the treatments 1, 2 and the control did not differ at 5% probability level, as remaining between I liked moderately and I liked very much . As the concentration of the Geotrichum candidum increased, the provers´ acceptance average also increased, as varying from I liked moderately to I liked too much in the Hedonic scale. According to the data, the following conclusions were drawn: the use of the Geotrichum candidum in production of the Camembert-type cheese is one more alternative for dairy industries; and further study of the compounds produced by this microorganism during maturation of the cheese is necessary to facilitate the innovation and improvement of this product. |
publishDate |
2007 |
dc.date.issued.fl_str_mv |
2007-08-14 |
dc.date.available.fl_str_mv |
2008-04-03 2015-03-26T13:13:07Z |
dc.date.accessioned.fl_str_mv |
2015-03-26T13:13:07Z |
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 |
DIAS, Geruza. Influence of Geotrichum candidum on the chemic-physical and sensorial characteristics of the Camembert-type cheese. 2007. 57 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2007. |
dc.identifier.uri.fl_str_mv |
http://locus.ufv.br/handle/123456789/2826 |
identifier_str_mv |
DIAS, Geruza. Influence of Geotrichum candidum on the chemic-physical and sensorial characteristics of the Camembert-type cheese. 2007. 57 f. Dissertação (Mestrado em Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos) - Universidade Federal de Viçosa, Viçosa, 2007. |
url |
http://locus.ufv.br/handle/123456789/2826 |
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por |
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por |
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info:eu-repo/semantics/openAccess |
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openAccess |
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Universidade Federal de Viçosa |
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Mestrado em Ciência e Tecnologia de Alimentos |
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UFV |
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BR |
dc.publisher.department.fl_str_mv |
Ciência de Alimentos; Tecnologia de Alimentos; Engenharia de Alimentos |
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Universidade Federal de Viçosa |
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