Please use this identifier to cite or link to this item: http://repositorio.ufla.br/jspui/handle/1/9753
metadata.artigo.dc.title: Método da espectroscopia no infravermelho para análise dos soros de queijos de minas padrão e prato
metadata.artigo.dc.title.alternative: Infrared spectroscopy method to measure the whey composition in “minas padrão” and “prato” cheeses
metadata.artigo.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.
metadata.artigo.dc.subject: Cheese whey
Composition
Infrared milk analyzer
metadata.artigo.dc.publisher: Universidade Federal de Minas Gerais
metadata.artigo.dc.date.issued: 9-Jun-2011
metadata.artigo.dc.identifier.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.
metadata.artigo.dc.description.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 the adjustment.
metadata.artigo.dc.identifier.uri: http://repositorio.ufla.br/jspui/handle/1/9753
metadata.artigo.dc.language: pt_BR
Appears in Collections:DCA - Artigos publicados em periódicos



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