Evaluation of enzymatic coagulation of milk from a herd of Holstein cows in three periods of the year / Avaliação enzimática da coagulação do leite de um rebanho de vacas Holandesas em três períodos do ano
Autor(a) principal: | |
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Data de Publicação: | 2021 |
Outros Autores: | , , , , , |
Tipo de documento: | Artigo |
Idioma: | por |
Título da fonte: | Revista Veras |
Texto Completo: | https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/28274 |
Resumo: | The milk coagulation capacity of fourteen Holstein cows was analyzed in three different periods of the year, using a low amplitude dynamic oscillatory rheological analysis. In most of the samples analyzed, the modules G' and G" increased with the time of coagulation and the gels were characterized as weak. However, the rheological results in real time of the coagulation showed that the milks of two animals, one for presenting slow coagulation (greater than 36 minutes) and the other for not coagulating are unsuitable for cheese production by enzymatic coagulation. The values of the Temperature and Humidity Index were less than 72 and did not influence the rheological properties. Significant differences between fat and lactose contents and between pH and somatic cell score values were found between the analysis periods. Evaluating the milk coagulation capacity and the strength of the gel formed are essential to assess the appropriate destination of milk, that is, milk for cheese production or milk for the production of derivatives that do not depend on enzymatic coagulation. |
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Evaluation of enzymatic coagulation of milk from a herd of Holstein cows in three periods of the year / Avaliação enzimática da coagulação do leite de um rebanho de vacas Holandesas em três períodos do anoMilk Coagulation PropertiesRennet CoagulationRheology.The milk coagulation capacity of fourteen Holstein cows was analyzed in three different periods of the year, using a low amplitude dynamic oscillatory rheological analysis. In most of the samples analyzed, the modules G' and G" increased with the time of coagulation and the gels were characterized as weak. However, the rheological results in real time of the coagulation showed that the milks of two animals, one for presenting slow coagulation (greater than 36 minutes) and the other for not coagulating are unsuitable for cheese production by enzymatic coagulation. The values of the Temperature and Humidity Index were less than 72 and did not influence the rheological properties. Significant differences between fat and lactose contents and between pH and somatic cell score values were found between the analysis periods. Evaluating the milk coagulation capacity and the strength of the gel formed are essential to assess the appropriate destination of milk, that is, milk for cheese production or milk for the production of derivatives that do not depend on enzymatic coagulation.Brazilian Journals Publicações de Periódicos e Editora Ltda.2021-04-15info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionapplication/pdfhttps://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/2827410.34117//bjdv7n4-382Brazilian Journal of Development; Vol. 7 No. 4 (2021); 38944-38959Brazilian Journal of Development; Vol. 7 Núm. 4 (2021); 38944-38959Brazilian Journal of Development; v. 7 n. 4 (2021); 38944-389592525-876110.34117/bjd.v7i4reponame:Revista Verasinstname:Instituto Superior de Educação Vera Cruz (VeraCruz)instacron:VERACRUZporhttps://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/28274/22383Copyright (c) 2021 Brazilian Journal of Developmentinfo:eu-repo/semantics/openAccessBeux, SimoneLima, Vanderlei Aparecido deSilveira, Joana Léa MeiraSimas, Fernanda FogagnoliCassandro, MartinoNogueira, AlessandroWaszczynskyj, Nina2021-07-28T18:56:43Zoai:ojs2.ojs.brazilianjournals.com.br:article/28274Revistahttp://site.veracruz.edu.br:8087/instituto/revistaveras/index.php/revistaveras/PRIhttp://site.veracruz.edu.br:8087/instituto/revistaveras/index.php/revistaveras/oai||revistaveras@veracruz.edu.br2236-57292236-5729opendoar:2024-10-15T16:15:10.740469Revista Veras - Instituto Superior de Educação Vera Cruz (VeraCruz)false |
dc.title.none.fl_str_mv |
Evaluation of enzymatic coagulation of milk from a herd of Holstein cows in three periods of the year / Avaliação enzimática da coagulação do leite de um rebanho de vacas Holandesas em três períodos do ano |
title |
Evaluation of enzymatic coagulation of milk from a herd of Holstein cows in three periods of the year / Avaliação enzimática da coagulação do leite de um rebanho de vacas Holandesas em três períodos do ano |
spellingShingle |
Evaluation of enzymatic coagulation of milk from a herd of Holstein cows in three periods of the year / Avaliação enzimática da coagulação do leite de um rebanho de vacas Holandesas em três períodos do ano Beux, Simone Milk Coagulation Properties Rennet Coagulation Rheology. |
title_short |
Evaluation of enzymatic coagulation of milk from a herd of Holstein cows in three periods of the year / Avaliação enzimática da coagulação do leite de um rebanho de vacas Holandesas em três períodos do ano |
title_full |
Evaluation of enzymatic coagulation of milk from a herd of Holstein cows in three periods of the year / Avaliação enzimática da coagulação do leite de um rebanho de vacas Holandesas em três períodos do ano |
title_fullStr |
Evaluation of enzymatic coagulation of milk from a herd of Holstein cows in three periods of the year / Avaliação enzimática da coagulação do leite de um rebanho de vacas Holandesas em três períodos do ano |
title_full_unstemmed |
Evaluation of enzymatic coagulation of milk from a herd of Holstein cows in three periods of the year / Avaliação enzimática da coagulação do leite de um rebanho de vacas Holandesas em três períodos do ano |
title_sort |
Evaluation of enzymatic coagulation of milk from a herd of Holstein cows in three periods of the year / Avaliação enzimática da coagulação do leite de um rebanho de vacas Holandesas em três períodos do ano |
author |
Beux, Simone |
author_facet |
Beux, Simone Lima, Vanderlei Aparecido de Silveira, Joana Léa Meira Simas, Fernanda Fogagnoli Cassandro, Martino Nogueira, Alessandro Waszczynskyj, Nina |
author_role |
author |
author2 |
Lima, Vanderlei Aparecido de Silveira, Joana Léa Meira Simas, Fernanda Fogagnoli Cassandro, Martino Nogueira, Alessandro Waszczynskyj, Nina |
author2_role |
author author author author author author |
dc.contributor.author.fl_str_mv |
Beux, Simone Lima, Vanderlei Aparecido de Silveira, Joana Léa Meira Simas, Fernanda Fogagnoli Cassandro, Martino Nogueira, Alessandro Waszczynskyj, Nina |
dc.subject.por.fl_str_mv |
Milk Coagulation Properties Rennet Coagulation Rheology. |
topic |
Milk Coagulation Properties Rennet Coagulation Rheology. |
description |
The milk coagulation capacity of fourteen Holstein cows was analyzed in three different periods of the year, using a low amplitude dynamic oscillatory rheological analysis. In most of the samples analyzed, the modules G' and G" increased with the time of coagulation and the gels were characterized as weak. However, the rheological results in real time of the coagulation showed that the milks of two animals, one for presenting slow coagulation (greater than 36 minutes) and the other for not coagulating are unsuitable for cheese production by enzymatic coagulation. The values of the Temperature and Humidity Index were less than 72 and did not influence the rheological properties. Significant differences between fat and lactose contents and between pH and somatic cell score values were found between the analysis periods. Evaluating the milk coagulation capacity and the strength of the gel formed are essential to assess the appropriate destination of milk, that is, milk for cheese production or milk for the production of derivatives that do not depend on enzymatic coagulation. |
publishDate |
2021 |
dc.date.none.fl_str_mv |
2021-04-15 |
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://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/28274 10.34117//bjdv7n4-382 |
url |
https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/28274 |
identifier_str_mv |
10.34117//bjdv7n4-382 |
dc.language.iso.fl_str_mv |
por |
language |
por |
dc.relation.none.fl_str_mv |
https://ojs.brazilianjournals.com.br/ojs/index.php/BRJD/article/view/28274/22383 |
dc.rights.driver.fl_str_mv |
Copyright (c) 2021 Brazilian Journal of Development info:eu-repo/semantics/openAccess |
rights_invalid_str_mv |
Copyright (c) 2021 Brazilian Journal of Development |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
Brazilian Journals Publicações de Periódicos e Editora Ltda. |
publisher.none.fl_str_mv |
Brazilian Journals Publicações de Periódicos e Editora Ltda. |
dc.source.none.fl_str_mv |
Brazilian Journal of Development; Vol. 7 No. 4 (2021); 38944-38959 Brazilian Journal of Development; Vol. 7 Núm. 4 (2021); 38944-38959 Brazilian Journal of Development; v. 7 n. 4 (2021); 38944-38959 2525-8761 10.34117/bjd.v7i4 reponame:Revista Veras instname:Instituto Superior de Educação Vera Cruz (VeraCruz) instacron:VERACRUZ |
instname_str |
Instituto Superior de Educação Vera Cruz (VeraCruz) |
instacron_str |
VERACRUZ |
institution |
VERACRUZ |
reponame_str |
Revista Veras |
collection |
Revista Veras |
repository.name.fl_str_mv |
Revista Veras - Instituto Superior de Educação Vera Cruz (VeraCruz) |
repository.mail.fl_str_mv |
||revistaveras@veracruz.edu.br |
_version_ |
1813645525889581056 |