Physicochemical characteristics of goat's milk submitted to different freezing periods
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Research, Society and Development |
Texto Completo: | https://rsdjournal.org/index.php/rsd/article/view/14089 |
Resumo: | Goat's milk is considered one of the most complete foods for presenting several important chemicals for human nutrition. However, the irregularity in the supply of such milk, resulting in dissatisfaction of industry and consumers. Given the above, if the objective was to evaluate the influence of different times of freezing as preservation technique, under the physical-chemical characteristics in goat's milk. Samples in natura goat were collected that represented the zero time and the same samples were targeted and subjected to slow freezing (-18 ± 2 °C), remaining frozen for 30, 60, 90, 120 and 150 days, and later thawed for achievement of Physicochemical fat analysis (%) non-fat solids (%), density of 15/15 °C, protein (%) lactose (%), salts (%), pH, acidity% lactic acid and cryoscopic index (° H). Goat milk samples were separated in natura of each producer for the establishment of the microbiological quality control. Microbiological and physico-chemical parameters in natura goat milk were within the recommended by law. Goat's milk may be subjected to the freezing of up to 150 days without suffering interference in their physicochemical characteristics. The conservation of goat milk by freezing is a viable technique to solve the problems of small-scale production of goat milk per animal and the seasonal nature of this production, regulating their stock in the consumer market. |
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Physicochemical characteristics of goat's milk submitted to different freezing periodsCaracterísticas fisicoquímicas de la leche de cabra sometida a diferentes períodos de congelaciónCaracterísticas físico-químicas do leite de cabra submetidos à diferentes períodos de congelamentoParâmetros de leite de cabraCongelamento de leite de cabraMétodo de conservação do leite.Goat milk parametersFreezing of goat's milkMethod of preserving milk.Parámetros de la leche de cabraCongelación de leche de cabraMétodo de conservación de la leche.Goat's milk is considered one of the most complete foods for presenting several important chemicals for human nutrition. However, the irregularity in the supply of such milk, resulting in dissatisfaction of industry and consumers. Given the above, if the objective was to evaluate the influence of different times of freezing as preservation technique, under the physical-chemical characteristics in goat's milk. Samples in natura goat were collected that represented the zero time and the same samples were targeted and subjected to slow freezing (-18 ± 2 °C), remaining frozen for 30, 60, 90, 120 and 150 days, and later thawed for achievement of Physicochemical fat analysis (%) non-fat solids (%), density of 15/15 °C, protein (%) lactose (%), salts (%), pH, acidity% lactic acid and cryoscopic index (° H). Goat milk samples were separated in natura of each producer for the establishment of the microbiological quality control. Microbiological and physico-chemical parameters in natura goat milk were within the recommended by law. Goat's milk may be subjected to the freezing of up to 150 days without suffering interference in their physicochemical characteristics. The conservation of goat milk by freezing is a viable technique to solve the problems of small-scale production of goat milk per animal and the seasonal nature of this production, regulating their stock in the consumer market.La leche de cabra se considera uno de los alimentos más completos porque tiene varios elementos químicos importantes para la nutrición humana. Sin embargo, la irregularidad en el suministro de esta leche provoca insatisfacción por parte de la industria y el consumidor. Dado lo anterior, el objetivo era evaluar la influencia de diferentes tiempos de congelación, como técnica de conservación, bajo las características físico-químicas de la leche de cabra. Se recogieron muestras frescas de leche de cabra que representaban cero tiempo y las mismas muestras se segmentaron y se sometieron a congelación lenta (-18 ± 2 °C), se congelaron durante 30, 60, 90, 120 y 150 días, y luego se descongelaron durante Análisis físico-químico de grasas (%), sólidos no grasos (%), densidad 15/15 °C, proteínas (%), lactosa (%), sales (%), pH, acidez en% de ácido láctico y índice crioscópico (° H). Se separaron muestras de leche fresca de cabra de cada productor para llevar a cabo un control de calidad microbiológico. Los parámetros microbiológicos y físico-químicos de la leche fresca de cabra estaban dentro de los límites de la legislación vigente. La leche de cabra se puede congelar hasta por 150 días sin sufrir interferencia con sus características físico-químicas. La conservación de la leche de cabra por congelación es una técnica viable para resolver el problema de la pequeña producción de leche de cabra por animal y la estacionalidad de esta producción, regularizando sus existencias en el mercado de consumo.O leite de cabra é considerado um dos alimentos mais completos por apresentar vários elementos químicos importantes para a nutrição humana. Entretanto, a irregularidade na oferta desse leite, resulta em insatisfação da indústria e do consumidor. Diante do exposto, objetivou-se, avaliar a influência de diferentes tempos de congelamento, como técnica de conservação, sob as características físico-químicas no leite de cabra. Foram coletadas amostras in natura de leite de cabra que representou o tempo zero e as mesmas amostras foram segmentadas e submetidas ao congelamento lento (-18 ± 2 °C), permanecendo congeladas por 30, 60, 90, 120 e 150 dias, sendo posteriormente descongeladas para realização das análises físico-químicas de gordura (%), sólidos não-gordurosos (%), densidade 15/15 °C, proteína (%), lactose (%), sais (%), pH, acidez em % ácido lático e índice crioscópico (°H). Foram separadas amostras de leite de cabra in natura de cada produtor, para a realização do controle de qualidade microbiológico. Os parâmetros microbiológicos e físico-químicos do leite de cabra in natura encontraram-se dentro do preconizado pela legislação vigente. O leite de cabra pode ser submetido ao congelamento de até 150 dias sem sofrer interferência nas suas características físico-químicas. A conservação do leite de cabra pelo congelamento é uma técnica viável para solucionar a problemática de pequena produção de leite de cabra por animal e da sazonalidade dessa produção, regularizando seu estoque no mercado consumidor.Research, Society and Development2021-04-09info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://rsdjournal.org/index.php/rsd/article/view/1408910.33448/rsd-v10i4.14089Research, Society and Development; Vol. 10 No. 4; e23710414089Research, Society and Development; Vol. 10 Núm. 4; e23710414089Research, Society and Development; v. 10 n. 4; e237104140892525-3409reponame:Research, Society and Developmentinstname:Universidade Federal de Itajubá (UNIFEI)instacron:UNIFEIporhttps://rsdjournal.org/index.php/rsd/article/view/14089/12635Copyright (c) 2021 Lílian Raquel do Nascimento Lima; Igor Filipe Leal Negreiros; Edilene Ferreira da Silva; Lidiana de Siqueira Nunes Ramoshttps://creativecommons.org/licenses/by/4.0info:eu-repo/semantics/openAccessLima, Lílian Raquel do Nascimento Negreiros, Igor Filipe Leal Silva, Edilene Ferreira da Ramos, Lidiana de Siqueira Nunes 2021-04-25T11:21:26Zoai:ojs.pkp.sfu.ca:article/14089Revistahttps://rsdjournal.org/index.php/rsd/indexPUBhttps://rsdjournal.org/index.php/rsd/oairsd.articles@gmail.com2525-34092525-3409opendoar:2024-01-17T09:35:17.691411Research, Society and Development - Universidade Federal de Itajubá (UNIFEI)false |
dc.title.none.fl_str_mv |
Physicochemical characteristics of goat's milk submitted to different freezing periods Características fisicoquímicas de la leche de cabra sometida a diferentes períodos de congelación Características físico-químicas do leite de cabra submetidos à diferentes períodos de congelamento |
title |
Physicochemical characteristics of goat's milk submitted to different freezing periods |
spellingShingle |
Physicochemical characteristics of goat's milk submitted to different freezing periods Lima, Lílian Raquel do Nascimento Parâmetros de leite de cabra Congelamento de leite de cabra Método de conservação do leite. Goat milk parameters Freezing of goat's milk Method of preserving milk. Parámetros de la leche de cabra Congelación de leche de cabra Método de conservación de la leche. |
title_short |
Physicochemical characteristics of goat's milk submitted to different freezing periods |
title_full |
Physicochemical characteristics of goat's milk submitted to different freezing periods |
title_fullStr |
Physicochemical characteristics of goat's milk submitted to different freezing periods |
title_full_unstemmed |
Physicochemical characteristics of goat's milk submitted to different freezing periods |
title_sort |
Physicochemical characteristics of goat's milk submitted to different freezing periods |
author |
Lima, Lílian Raquel do Nascimento |
author_facet |
Lima, Lílian Raquel do Nascimento Negreiros, Igor Filipe Leal Silva, Edilene Ferreira da Ramos, Lidiana de Siqueira Nunes |
author_role |
author |
author2 |
Negreiros, Igor Filipe Leal Silva, Edilene Ferreira da Ramos, Lidiana de Siqueira Nunes |
author2_role |
author author author |
dc.contributor.author.fl_str_mv |
Lima, Lílian Raquel do Nascimento Negreiros, Igor Filipe Leal Silva, Edilene Ferreira da Ramos, Lidiana de Siqueira Nunes |
dc.subject.por.fl_str_mv |
Parâmetros de leite de cabra Congelamento de leite de cabra Método de conservação do leite. Goat milk parameters Freezing of goat's milk Method of preserving milk. Parámetros de la leche de cabra Congelación de leche de cabra Método de conservación de la leche. |
topic |
Parâmetros de leite de cabra Congelamento de leite de cabra Método de conservação do leite. Goat milk parameters Freezing of goat's milk Method of preserving milk. Parámetros de la leche de cabra Congelación de leche de cabra Método de conservación de la leche. |
description |
Goat's milk is considered one of the most complete foods for presenting several important chemicals for human nutrition. However, the irregularity in the supply of such milk, resulting in dissatisfaction of industry and consumers. Given the above, if the objective was to evaluate the influence of different times of freezing as preservation technique, under the physical-chemical characteristics in goat's milk. Samples in natura goat were collected that represented the zero time and the same samples were targeted and subjected to slow freezing (-18 ± 2 °C), remaining frozen for 30, 60, 90, 120 and 150 days, and later thawed for achievement of Physicochemical fat analysis (%) non-fat solids (%), density of 15/15 °C, protein (%) lactose (%), salts (%), pH, acidity% lactic acid and cryoscopic index (° H). Goat milk samples were separated in natura of each producer for the establishment of the microbiological quality control. Microbiological and physico-chemical parameters in natura goat milk were within the recommended by law. Goat's milk may be subjected to the freezing of up to 150 days without suffering interference in their physicochemical characteristics. The conservation of goat milk by freezing is a viable technique to solve the problems of small-scale production of goat milk per animal and the seasonal nature of this production, regulating their stock in the consumer market. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-04-09 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/14089 10.33448/rsd-v10i4.14089 |
url |
https://rsdjournal.org/index.php/rsd/article/view/14089 |
identifier_str_mv |
10.33448/rsd-v10i4.14089 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://rsdjournal.org/index.php/rsd/article/view/14089/12635 |
dc.rights.driver.fl_str_mv |
https://creativecommons.org/licenses/by/4.0 info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
https://creativecommons.org/licenses/by/4.0 |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Research, Society and Development |
publisher.none.fl_str_mv |
Research, Society and Development |
dc.source.none.fl_str_mv |
Research, Society and Development; Vol. 10 No. 4; e23710414089 Research, Society and Development; Vol. 10 Núm. 4; e23710414089 Research, Society and Development; v. 10 n. 4; e23710414089 2525-3409 reponame:Research, Society and Development instname:Universidade Federal de Itajubá (UNIFEI) instacron:UNIFEI |
instname_str |
Universidade Federal de Itajubá (UNIFEI) |
instacron_str |
UNIFEI |
institution |
UNIFEI |
reponame_str |
Research, Society and Development |
collection |
Research, Society and Development |
repository.name.fl_str_mv |
Research, Society and Development - Universidade Federal de Itajubá (UNIFEI) |
repository.mail.fl_str_mv |
rsd.articles@gmail.com |
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1797052784760061952 |