Qualidade do leite e queijo de cabras Saanen recebendo dietas com diferentes fontes lipídicas
Autor(a) principal: | |
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Data de Publicação: | 2023 |
Tipo de documento: | Dissertação |
Idioma: | por |
Título da fonte: | Biblioteca Digital de Teses e Dissertações da UFRPE |
Texto Completo: | http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/9076 |
Resumo: | The objective was to evaluate the quality of pasteurized milk and coalho cheese from goats fed different lipid sources associated or not with forage cactus Orelha de Elefante Mexicana (POEM). Twelve multiparous Saanen goats with an average body weight of 55.0 ± 8.0 kg and 60 days of lactation were used. The goats were randomly distributed in a Latin square (4 x 4), according to the treatments: PC - 5% coconut skin; PC + POEM - 5% coconut skin + 25% POEM; CA – 20% cottonseed; CA + POEM - 20% cottonseed + 25% POEM. Milk samples were collected at 7:00 am and 2:00 pm, during the three days of data collection in each period, for subsequent pasteurization, physical-chemical evaluation, cheese making by treatment and sensory analysis. The fat content of pasteurized milk and the yield of coalho cheese were influenced by the source of fat (P<0.05), in which the cottonseed diet provided a higher percentage of fat in milk and a higher yield of coalho cheese (3.31% and 11.45%), respectively. The presence of palm in the diets increased the fat content of the cheese (22.97%). The cottonseed also changed the color coordinate (yellow/green) giving the cheese a more yellowish color. In the sensory analysis, the fat source associated with palm reduced the characteristic taste of the goat species in pasteurized milk and cheese. The use of cottonseed in dairy goat diets increases milk fat content and cheese yield. And the association of coconut skin and cottonseed with cactus pear reduces the characteristic taste of the goat species in goat's milk and coalho cheese. |
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CARVALHO, Francisco Fernando Ramos deSOUZA, Andreia Fernandes deSILVA, Érica Carla Lopes daMONNERAT, João Paulo Ismério dos SantosSOARES, Luciana Felizardo Pereirahttp://lattes.cnpq.br/8010696260862743SILVA, Matheus Henrique de Andrade2023-06-14T13:03:59Z2023-02-27SILVA, Matheus Henrique de Andrade. Qualidade do leite e queijo de cabras Saanen recebendo dietas com diferentes fontes lipídicas. 2023. 35 f. Dissertação (Programa de Pós-Graduação em Zootecnia) - Universidade Federal Rural de Pernambuco, Recife.http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/9076The objective was to evaluate the quality of pasteurized milk and coalho cheese from goats fed different lipid sources associated or not with forage cactus Orelha de Elefante Mexicana (POEM). Twelve multiparous Saanen goats with an average body weight of 55.0 ± 8.0 kg and 60 days of lactation were used. The goats were randomly distributed in a Latin square (4 x 4), according to the treatments: PC - 5% coconut skin; PC + POEM - 5% coconut skin + 25% POEM; CA – 20% cottonseed; CA + POEM - 20% cottonseed + 25% POEM. Milk samples were collected at 7:00 am and 2:00 pm, during the three days of data collection in each period, for subsequent pasteurization, physical-chemical evaluation, cheese making by treatment and sensory analysis. The fat content of pasteurized milk and the yield of coalho cheese were influenced by the source of fat (P<0.05), in which the cottonseed diet provided a higher percentage of fat in milk and a higher yield of coalho cheese (3.31% and 11.45%), respectively. The presence of palm in the diets increased the fat content of the cheese (22.97%). The cottonseed also changed the color coordinate (yellow/green) giving the cheese a more yellowish color. In the sensory analysis, the fat source associated with palm reduced the characteristic taste of the goat species in pasteurized milk and cheese. The use of cottonseed in dairy goat diets increases milk fat content and cheese yield. And the association of coconut skin and cottonseed with cactus pear reduces the characteristic taste of the goat species in goat's milk and coalho cheese.Objetivou-se avaliar a qualidade do leite pasteurizado e do queijo coalho provenientes de cabras alimentadas com diferentes fontes lipídicas associadas ou não a palma forrageira Orelha de Elefante Mexicana (POEM). Foram utilizadas 12 cabras da raça Saanen multíparas com peso corporal médio de 55,0 ± 8,0 kg e 60 dias de lactação. As cabras foram distribuídas aleatoriamente em quadrado latino (4 x 4), de acordo com os tratamentos: PC - 5% de película de coco; PC + POEM - 5% de película de coco + 25% de POEM; CA – 20% de caroço de algodão; CA + POEM - 20% de caroço de algodão + 25% POEM. Amostras de leite de foram coletadas às 7 e 14 h, durante os três dias de coleta de dados em cada período, para posterior pasteurização, avaliação físico-química, fabricação dos queijos por tratamento e analise sensorial. O teor de gordura do leite pasteurizado e o rendimento do queijo coalho foram influenciados pela fonte de gordura (P<0,05), observando-se maior porcentagem de gordura no leite e maior rendimento do queijo coalho (3,31% e 11,45%), respectivamente com a presença do caroço de algodão. A inclusão da palma forrageira nas dietas aumentou o teor de gordura do queijo (22,97%). O caroço de algodão também alterou a coordenada de cor (amarelo/verde), conferindo ao queijo coloração mais amarelada. Na análise sensorial, a fonte de gordura associada a palma diminuiu o sabor característico da espécie caprina no leite pasteurizado e queijo. A utilização de caroço de algodão em dietas de cabras leiteiras aumenta o teor de gordura do leite e o rendimento do queijo. E a associação da película de coco e do caroço de algodão com a palma forrageira reduz o sabor característico da espécie caprina no leite de cabra e no queijo coalho.Submitted by Mario BC (mario@bc.ufrpe.br) on 2023-06-14T13:03:59Z No. of bitstreams: 1 Matheus Henrique de Andrade Silva.pdf: 447961 bytes, checksum: bc91d361d5b8c4250f04ad835e706619 (MD5)Made available in DSpace on 2023-06-14T13:03:59Z (GMT). No. of bitstreams: 1 Matheus Henrique de Andrade Silva.pdf: 447961 bytes, checksum: bc91d361d5b8c4250f04ad835e706619 (MD5) Previous issue date: 2023-02-27application/pdfporUniversidade Federal Rural de PernambucoPrograma de Pós-Graduação em ZootecniaUFRPEBrasilDepartamento de ZootecniaQualidade do leiteQualidade do queijoQueijo coalhoCaprinoCIENCIAS AGRARIAS::ZOOTECNIAQualidade do leite e queijo de cabras Saanen recebendo dietas com diferentes fontes lipídicasinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesis-3881065194686295060600600600-76856541506829724321346858981270845602info:eu-repo/semantics/openAccessreponame:Biblioteca Digital de Teses e Dissertações da UFRPEinstname:Universidade Federal Rural de Pernambuco (UFRPE)instacron:UFRPEORIGINALMatheus Henrique de Andrade Silva.pdfMatheus Henrique de Andrade Silva.pdfapplication/pdf447961http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/9076/2/Matheus+Henrique+de+Andrade+Silva.pdfbc91d361d5b8c4250f04ad835e706619MD52LICENSElicense.txtlicense.txttext/plain; charset=utf-82165http://www.tede2.ufrpe.br:8080/tede2/bitstream/tede2/9076/1/license.txtbd3efa91386c1718a7f26a329fdcb468MD51tede2/90762024-07-19 16:05:45.789oai:tede2: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Biblioteca Digital de Teses e Dissertaçõeshttp://www.tede2.ufrpe.br:8080/tede/PUBhttp://www.tede2.ufrpe.br:8080/oai/requestbdtd@ufrpe.br ||bdtd@ufrpe.bropendoar:2024-07-19T19:05:45Biblioteca Digital de Teses e Dissertações da UFRPE - Universidade Federal Rural de Pernambuco (UFRPE)false |
dc.title.por.fl_str_mv |
Qualidade do leite e queijo de cabras Saanen recebendo dietas com diferentes fontes lipídicas |
title |
Qualidade do leite e queijo de cabras Saanen recebendo dietas com diferentes fontes lipídicas |
spellingShingle |
Qualidade do leite e queijo de cabras Saanen recebendo dietas com diferentes fontes lipídicas SILVA, Matheus Henrique de Andrade Qualidade do leite Qualidade do queijo Queijo coalho Caprino CIENCIAS AGRARIAS::ZOOTECNIA |
title_short |
Qualidade do leite e queijo de cabras Saanen recebendo dietas com diferentes fontes lipídicas |
title_full |
Qualidade do leite e queijo de cabras Saanen recebendo dietas com diferentes fontes lipídicas |
title_fullStr |
Qualidade do leite e queijo de cabras Saanen recebendo dietas com diferentes fontes lipídicas |
title_full_unstemmed |
Qualidade do leite e queijo de cabras Saanen recebendo dietas com diferentes fontes lipídicas |
title_sort |
Qualidade do leite e queijo de cabras Saanen recebendo dietas com diferentes fontes lipídicas |
author |
SILVA, Matheus Henrique de Andrade |
author_facet |
SILVA, Matheus Henrique de Andrade |
author_role |
author |
dc.contributor.advisor1.fl_str_mv |
CARVALHO, Francisco Fernando Ramos de |
dc.contributor.advisor-co1.fl_str_mv |
SOUZA, Andreia Fernandes de |
dc.contributor.advisor-co2.fl_str_mv |
SILVA, Érica Carla Lopes da |
dc.contributor.referee1.fl_str_mv |
MONNERAT, João Paulo Ismério dos Santos |
dc.contributor.referee2.fl_str_mv |
SOARES, Luciana Felizardo Pereira |
dc.contributor.authorLattes.fl_str_mv |
http://lattes.cnpq.br/8010696260862743 |
dc.contributor.author.fl_str_mv |
SILVA, Matheus Henrique de Andrade |
contributor_str_mv |
CARVALHO, Francisco Fernando Ramos de SOUZA, Andreia Fernandes de SILVA, Érica Carla Lopes da MONNERAT, João Paulo Ismério dos Santos SOARES, Luciana Felizardo Pereira |
dc.subject.por.fl_str_mv |
Qualidade do leite Qualidade do queijo Queijo coalho Caprino |
topic |
Qualidade do leite Qualidade do queijo Queijo coalho Caprino CIENCIAS AGRARIAS::ZOOTECNIA |
dc.subject.cnpq.fl_str_mv |
CIENCIAS AGRARIAS::ZOOTECNIA |
description |
The objective was to evaluate the quality of pasteurized milk and coalho cheese from goats fed different lipid sources associated or not with forage cactus Orelha de Elefante Mexicana (POEM). Twelve multiparous Saanen goats with an average body weight of 55.0 ± 8.0 kg and 60 days of lactation were used. The goats were randomly distributed in a Latin square (4 x 4), according to the treatments: PC - 5% coconut skin; PC + POEM - 5% coconut skin + 25% POEM; CA – 20% cottonseed; CA + POEM - 20% cottonseed + 25% POEM. Milk samples were collected at 7:00 am and 2:00 pm, during the three days of data collection in each period, for subsequent pasteurization, physical-chemical evaluation, cheese making by treatment and sensory analysis. The fat content of pasteurized milk and the yield of coalho cheese were influenced by the source of fat (P<0.05), in which the cottonseed diet provided a higher percentage of fat in milk and a higher yield of coalho cheese (3.31% and 11.45%), respectively. The presence of palm in the diets increased the fat content of the cheese (22.97%). The cottonseed also changed the color coordinate (yellow/green) giving the cheese a more yellowish color. In the sensory analysis, the fat source associated with palm reduced the characteristic taste of the goat species in pasteurized milk and cheese. The use of cottonseed in dairy goat diets increases milk fat content and cheese yield. And the association of coconut skin and cottonseed with cactus pear reduces the characteristic taste of the goat species in goat's milk and coalho cheese. |
publishDate |
2023 |
dc.date.accessioned.fl_str_mv |
2023-06-14T13:03:59Z |
dc.date.issued.fl_str_mv |
2023-02-27 |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/masterThesis |
format |
masterThesis |
status_str |
publishedVersion |
dc.identifier.citation.fl_str_mv |
SILVA, Matheus Henrique de Andrade. Qualidade do leite e queijo de cabras Saanen recebendo dietas com diferentes fontes lipídicas. 2023. 35 f. Dissertação (Programa de Pós-Graduação em Zootecnia) - Universidade Federal Rural de Pernambuco, Recife. |
dc.identifier.uri.fl_str_mv |
http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/9076 |
identifier_str_mv |
SILVA, Matheus Henrique de Andrade. Qualidade do leite e queijo de cabras Saanen recebendo dietas com diferentes fontes lipídicas. 2023. 35 f. Dissertação (Programa de Pós-Graduação em Zootecnia) - Universidade Federal Rural de Pernambuco, Recife. |
url |
http://www.tede2.ufrpe.br:8080/tede2/handle/tede2/9076 |
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por |
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por |
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600 600 600 |
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dc.relation.cnpq.fl_str_mv |
1346858981270845602 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
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openAccess |
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application/pdf |
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Universidade Federal Rural de Pernambuco |
dc.publisher.program.fl_str_mv |
Programa de Pós-Graduação em Zootecnia |
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UFRPE |
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Departamento de Zootecnia |
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Universidade Federal Rural de Pernambuco |
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