Aspectos físico-químicos e microbianos do queijo maturado por mofo obtido da coagulação mista com leite de cabra congelado e coalhada congelada

Detalhes bibliográficos
Autor(a) principal: Katiki, Luciana Morita
Data de Publicação: 2006
Outros Autores: Bonassi, Ismael Antonio [UNESP], Roça, Roberto de Oliveira [UNESP]
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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spelling 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
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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)
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