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|Title: ||Método da espectroscopia no infravermelho para análise dos soros de queijos de minas padrão e prato|
|Other Titles: ||Infrared spectroscopy method to measure the whey composition in “minas padrão” and “prato” cheeses|
|???metadata.dc.creator???: ||Pinto, F. A.|
Fonseca, L. M.
Abreu, L. R.
Souza, M. R.
Oliveira, D. L. S.
Clementino, L. A.
Andrade, E. H. P.
|Keywords: ||Cheese whey|
Infrared milk analyzer
|Publisher: ||Universidade Federal de Minas Gerais|
|Issue Date: ||9-Jun-2011|
|Citation: ||PINTO, F. A. et al. Método da espectroscopia no infravermelho para análise dos soros de queijos de minas padrão e prato. Arquivo Brasileiro de Medicina Veterinária e Zootecnia, Belo Horizonte, v. 63, n. 4, p. 1039-1042, ago. 2011.|
|Abstract: ||An electronic equipment based on the infrared spectroscopy was evaluated to measure the whey
composition in “Minas padrão” and “prato” cheeses. The results for fat, protein, and total solids using
infrared instrument based on filters and using standard methods were compared. There were differences
between the values obtained from both analytical methods, and since compounds formed during heating
of the analyzed whey may have interfered with infrared spectrum readings, a linear transformation of the
data was done. After this statistical adjustment, results for “Minas padrão” cheese were equivalent in
both infrared and standard methods. For “prato” cheese whey, the difference was significant, even after
|Appears in Collections:||DCA - Artigos publicados em periódicos|
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