Aspectos físico-químicos e microbianos do queijo maturado por mofo obtido da coagulação mista com leite de cabra congelado e coalhada congelada
Autor(a) principal: | |
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Data de Publicação: | 2006 |
Outros Autores: | , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Repositório Institucional da UNESP |
Texto Completo: | http://dx.doi.org/10.1590/S0101-20612006000400004 http://hdl.handle.net/11449/69284 |
Resumo: | Milk goats are indicated as an economic alternative for small farmers and cheese making could improve their profits. Goat's milk has a seasonal production characteristic and shows periods of abundance and others of scarcity. The use of frozen milk or frozen curd to make cheese can be used to solve the problem. The aim of this work was to evaluate the preparation of cheese made from mixed curd and ripened by Penicillium candidum mould using slow frozen milk (in a domestic freezer) or fast frozen milk (by liquid nitrogen). The slow frozen curd and fast frozen curd without whey were used. It was observed that the cheese from the slow and fast frozen milk and from the slow and fast frozen curd did not differ from the control cheese for the yield, chemicophysical characteristics, chemical composition, extention ripened rate, depth ripened rate and microbiological aspects, even when it was expressed as a dry matter content of cheeses. |
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Aspectos físico-químicos e microbianos do queijo maturado por mofo obtido da coagulação mista com leite de cabra congelado e coalhada congeladaChemicophysical and microbiological aspects of cheese made of a mixed coagulation, ripened by mould using slow or fast frozen goat's milk and slow or fast frozen curdCheeseFrozen curdFrozen goat's milkCapra hircusPenicilliumPenicillium candidumMilk goats are indicated as an economic alternative for small farmers and cheese making could improve their profits. Goat's milk has a seasonal production characteristic and shows periods of abundance and others of scarcity. The use of frozen milk or frozen curd to make cheese can be used to solve the problem. The aim of this work was to evaluate the preparation of cheese made from mixed curd and ripened by Penicillium candidum mould using slow frozen milk (in a domestic freezer) or fast frozen milk (by liquid nitrogen). The slow frozen curd and fast frozen curd without whey were used. It was observed that the cheese from the slow and fast frozen milk and from the slow and fast frozen curd did not differ from the control cheese for the yield, chemicophysical characteristics, chemical composition, extention ripened rate, depth ripened rate and microbiological aspects, even when it was expressed as a dry matter content of cheeses.Agência Paulista de Tecnologia Dos Agronegócios Instituto de Zootecnia Centro de Pesquisa de Zootecnia Diversificada, R. Heitor Penteado, 56, CEP 13460-000, Nova Odessa (SP)Departamento de Gestão e Tecnologia Agroindustrial Faculdade de Ciências Agronômicas Universidade Estadual Paulista (UNESP), C. P. 237, CEP 18603-970, Botucatu (SP)Departamento de Gestão e Tecnologia Agroindustrial Faculdade de Ciências Agronômicas Universidade Estadual Paulista (UNESP), C. P. 237, CEP 18603-970, Botucatu (SP)Centro de Pesquisa de Zootecnia DiversificadaUniversidade Estadual Paulista (Unesp)Katiki, Luciana MoritaBonassi, Ismael Antonio [UNESP]Roça, Roberto de Oliveira [UNESP]2014-05-27T11:22:04Z2014-05-27T11:22:04Z2006-12-01info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/article740-743application/pdfhttp://dx.doi.org/10.1590/S0101-20612006000400004Ciencia e Tecnologia de Alimentos, v. 26, n. 4, p. 740-743, 2006.0101-20611678-457Xhttp://hdl.handle.net/11449/6928410.1590/S0101-20612006000400004S0101-206120060004000042-s2.0-342476421742-s2.0-34247642174.pdfScopusreponame:Repositório Institucional da UNESPinstname:Universidade Estadual Paulista (UNESP)instacron:UNESPporCiência e Tecnologia de Alimentos1.0840,467info:eu-repo/semantics/openAccess2024-04-30T13:33:22Zoai:repositorio.unesp.br:11449/69284Repositório InstitucionalPUBhttp://repositorio.unesp.br/oai/requestopendoar:29462024-04-30T13:33:22Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP)false |
dc.title.none.fl_str_mv |
Aspectos físico-químicos e microbianos do queijo maturado por mofo obtido da coagulação mista com leite de cabra congelado e coalhada congelada Chemicophysical and microbiological aspects of cheese made of a mixed coagulation, ripened by mould using slow or fast frozen goat's milk and slow or fast frozen curd |
title |
Aspectos físico-químicos e microbianos do queijo maturado por mofo obtido da coagulação mista com leite de cabra congelado e coalhada congelada |
spellingShingle |
Aspectos físico-químicos e microbianos do queijo maturado por mofo obtido da coagulação mista com leite de cabra congelado e coalhada congelada Katiki, Luciana Morita Cheese Frozen curd Frozen goat's milk Capra hircus Penicillium Penicillium candidum |
title_short |
Aspectos físico-químicos e microbianos do queijo maturado por mofo obtido da coagulação mista com leite de cabra congelado e coalhada congelada |
title_full |
Aspectos físico-químicos e microbianos do queijo maturado por mofo obtido da coagulação mista com leite de cabra congelado e coalhada congelada |
title_fullStr |
Aspectos físico-químicos e microbianos do queijo maturado por mofo obtido da coagulação mista com leite de cabra congelado e coalhada congelada |
title_full_unstemmed |
Aspectos físico-químicos e microbianos do queijo maturado por mofo obtido da coagulação mista com leite de cabra congelado e coalhada congelada |
title_sort |
Aspectos físico-químicos e microbianos do queijo maturado por mofo obtido da coagulação mista com leite de cabra congelado e coalhada congelada |
author |
Katiki, Luciana Morita |
author_facet |
Katiki, Luciana Morita Bonassi, Ismael Antonio [UNESP] Roça, Roberto de Oliveira [UNESP] |
author_role |
author |
author2 |
Bonassi, Ismael Antonio [UNESP] Roça, Roberto de Oliveira [UNESP] |
author2_role |
author author |
dc.contributor.none.fl_str_mv |
Centro de Pesquisa de Zootecnia Diversificada Universidade Estadual Paulista (Unesp) |
dc.contributor.author.fl_str_mv |
Katiki, Luciana Morita Bonassi, Ismael Antonio [UNESP] Roça, Roberto de Oliveira [UNESP] |
dc.subject.por.fl_str_mv |
Cheese Frozen curd Frozen goat's milk Capra hircus Penicillium Penicillium candidum |
topic |
Cheese Frozen curd Frozen goat's milk Capra hircus Penicillium Penicillium candidum |
description |
Milk goats are indicated as an economic alternative for small farmers and cheese making could improve their profits. Goat's milk has a seasonal production characteristic and shows periods of abundance and others of scarcity. The use of frozen milk or frozen curd to make cheese can be used to solve the problem. The aim of this work was to evaluate the preparation of cheese made from mixed curd and ripened by Penicillium candidum mould using slow frozen milk (in a domestic freezer) or fast frozen milk (by liquid nitrogen). The slow frozen curd and fast frozen curd without whey were used. It was observed that the cheese from the slow and fast frozen milk and from the slow and fast frozen curd did not differ from the control cheese for the yield, chemicophysical characteristics, chemical composition, extention ripened rate, depth ripened rate and microbiological aspects, even when it was expressed as a dry matter content of cheeses. |
publishDate |
2006 |
dc.date.none.fl_str_mv |
2006-12-01 2014-05-27T11:22:04Z 2014-05-27T11:22:04Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://dx.doi.org/10.1590/S0101-20612006000400004 Ciencia e Tecnologia de Alimentos, v. 26, n. 4, p. 740-743, 2006. 0101-2061 1678-457X http://hdl.handle.net/11449/69284 10.1590/S0101-20612006000400004 S0101-20612006000400004 2-s2.0-34247642174 2-s2.0-34247642174.pdf |
url |
http://dx.doi.org/10.1590/S0101-20612006000400004 http://hdl.handle.net/11449/69284 |
identifier_str_mv |
Ciencia e Tecnologia de Alimentos, v. 26, n. 4, p. 740-743, 2006. 0101-2061 1678-457X 10.1590/S0101-20612006000400004 S0101-20612006000400004 2-s2.0-34247642174 2-s2.0-34247642174.pdf |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
Ciência e Tecnologia de Alimentos 1.084 0,467 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
740-743 application/pdf |
dc.source.none.fl_str_mv |
Scopus reponame:Repositório Institucional da UNESP instname:Universidade Estadual Paulista (UNESP) instacron:UNESP |
instname_str |
Universidade Estadual Paulista (UNESP) |
instacron_str |
UNESP |
institution |
UNESP |
reponame_str |
Repositório Institucional da UNESP |
collection |
Repositório Institucional da UNESP |
repository.name.fl_str_mv |
Repositório Institucional da UNESP - Universidade Estadual Paulista (UNESP) |
repository.mail.fl_str_mv |
|
_version_ |
1799965143029776384 |