Use este identificador para citar ou linkar para este item: http://repositorio.ufla.br/jspui/handle/1/48286
Título: Yield of cheese type Camembert with addition of protein extenders with and without mass stirring
Título(s) alternativo(s): Rendimento de queijo tipo Camembert com adição de extensores de proteínas com e sem mexedura da massa
Palavras-chave: Proteína lactea
Transferência de sólidos
Queijo - Perda de peso
Queijo - Perda de proteína
Queijos especiais
Dairy protein
Solids transfer
Cheese - Fat loss
Cheese - Protein loss
Special cheeses
Data do documento: Fev-2020
Editor: Universidade Federal de Minas Gerais
Citação: CAMPOS, S. A. de S.; ASSUMPÇÃO, G. M. P.; ABREU, L. R. de; PINTO, S. M. Rendimento de queijo tipo Camembert com adição de extensores de proteínas com e sem mexedura da massa. Caderno de Ciências Agrárias, Montes Claros, v. 12, p. 1-11, 2020. DOI: 10.35699/2447-6218.2020.15989.
Resumo: Was evaluated the use of dairy protein concentrate (dpc) and the role of mass stirring in the manufacture yield of the cheese type Camembert. Two whey protein concentrate, and two milk protein were used. The stirring or not of the mass in schema split plots in treatments was evaluated. The milk characterization was evaluated in relation to its average values. The cheeses’ chemical composition; fat loss and protein in whey; g/L coefficient; yield in L/kg. The dpc addition, promoted no difference in yeld, did not influence in isolation way in the cheese composition and way in the fat loss in the whey, promoted less loss of protein in whey in treatments with milk protein, in transfer of solids. Stirring or not mass did not change the yield, influenced in isolation way in the fat content of the cheese, presenting them without stirring the higher values, did not influence in isolation way in the fat loss in whey. M1 and M2 treatments showed less loss of protein and fat in whey. It is suggest to manufacture cheeses without stirring, reducing 30 to 40 minutes the manufacture time.
URI: http://repositorio.ufla.br/jspui/handle/1/48286
Aparece nas coleções:DCA - Artigos publicados em periódicos

Arquivos associados a este item:
Arquivo Descrição TamanhoFormato 
ARTIGO_Rendimento de queijo tipo Camembert com adição de extensores de proteínas com e sem mexedura da massa.pdf841,07 kBAdobe PDFVisualizar/Abrir


Este item está licenciada sob uma Licença Creative Commons Creative Commons