Aspectos físico-químicos e microbianos do queijo maturado por mofo obtido da coagulação mista com leite de cabra congelado e coalhada congelada
Contribuinte(s) |
Universidade Estadual Paulista (UNESP) |
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Data(s) |
27/05/2014
27/05/2014
01/12/2006
|
Resumo |
Milk goats are indicated as an economic alternative for small farmers and cheese making could improve their profits. Goat's milk has a seasonal production characteristic and shows periods of abundance and others of scarcity. The use of frozen milk or frozen curd to make cheese can be used to solve the problem. The aim of this work was to evaluate the preparation of cheese made from mixed curd and ripened by Penicillium candidum mould using slow frozen milk (in a domestic freezer) or fast frozen milk (by liquid nitrogen). The slow frozen curd and fast frozen curd without whey were used. It was observed that the cheese from the slow and fast frozen milk and from the slow and fast frozen curd did not differ from the control cheese for the yield, chemicophysical characteristics, chemical composition, extention ripened rate, depth ripened rate and microbiological aspects, even when it was expressed as a dry matter content of cheeses. |
Formato |
740-743 |
Identificador |
http://dx.doi.org/10.1590/S0101-20612006000400004 Ciencia e Tecnologia de Alimentos, v. 26, n. 4, p. 740-743, 2006. 0101-2061 1678-457X http://hdl.handle.net/11449/69284 10.1590/S0101-20612006000400004 S0101-20612006000400004 2-s2.0-34247642174 2-s2.0-34247642174.pdf |
Idioma(s) |
por |
Relação |
Ciência e Tecnologia de Alimentos |
Direitos |
openAccess |
Palavras-Chave | #Cheese #Frozen curd #Frozen goat's milk #Capra hircus #Penicillium #Penicillium candidum |
Tipo |
info:eu-repo/semantics/article |