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Effect of Adjunct Culture Lactobacillus helveticus (B02) on the Composition, Proteolysis, Free Amino Acids Release and Sensory Characteristics of Prato Cheese  [PDF]
Natália Chinellato de Azambuja, Izildinha Moreno, Darlila Aparecida Gallina, Leila Maria Spadoti, Eliana Maria Pettirossi Motta, Maria Teresa Bertolodo Pacheco, Angela Lima Menêses de Queiroz, Adriane Elisabete Costa Antunes
Food and Nutrition Sciences (FNS) , 2017, DOI: 10.4236/fns.2017.85035
Abstract: At semi-industrial scale it was obtained two cheeses, one with aromatic culture (CHN) and the other with also L. helveticus (CHN + LH). Proteolysis during ripening was evaluated using proteolytic indices, electrophoretic profile Urea-PAGE and release of free amino acids. Sensory evaluation was performed by acceptability test. It was observed a 5-fold increase in the fraction corresponding to αs1-I-casein in the CHN cheese and 6.5 times in the CHN + LH cheese and 7.2 and 8.2 increase respectively, for total amino acids. Prato cheese with the adjunct culture showed higher acceptability in terms of overall aroma and flavor.
EFEITO DA ADI O DE PROBI “TICO (LACTOBACILLUS RHAMNOSUS), FIBRA DE TRIGO E GELATINA NAS CARACTER STICAS SENSORIAIS DO QUEIJO PRATO LIGHT DURANTE A MATURA O  [cached]
EUNICE VALDUGA,CILDA PICCOLI GHISLENI,FERNANDA F??TIMA RAUBER,L?-DIA TIGGEMANN
Alimentos e Nutri??o , 2009,
Abstract: Nos oltimos anos, algumas mudan §as na tecnologia de fabrica § £o do queijo prato t am sido efetuadas pelas ind ostrias de latic -nios visando melhoria de sua qualidade e busca de produtos diferenciados. Nesse sentido, o objetivo do presente trabalho foi avaliar os efeitos da adi § £o de diferentes concentra § μes de gelatina (0; 5 e 10 g/L), fi bra de trigo (0; 5 e 10 g/L) e probi 3tico: Lactobacillus rhamnosus (0; 0,007 e 0,014 g/L) nas caracter -sticas sensoriais (aceita § £o geral, sabor e textura) do queijo tipo Prato light, durante o armazenamento. Para avaliar os efeitos das vari veis independentes (gelatina, fi bra de trigo e probi 3tico) durante o armazenamento (30 e 60 dias a 15 oC), empregou-se a t cnica de planejamento experimental. A formula § £o de queijo Prato light adicionada de 5 g/L de gelatina, 5 g/L de fi bra de trigo e 0,007 g/L de probi 3tico apresentou aceita § £o e sabor similares ao queijo Prato light tradicional aos 30 dias de armazenamento. Estes resultados demonstraram que as intera § μes das vari veis gelatina e probi 3tico e da gelatina e fi bra de trigo apresentaram efeito signifi cativo (p<0,05) positivo, sobre a aceita § £o geral e o sabor. Com o armazenamento foi verifi cado um decr scimo signifi cativo (p<0,05) dos atributos avaliados.
Proteolysis of prato type cheese produced using ultrafiltration
Spadoti, Leila Maria;Dornellas, José Raimundo Ferreira;Roig, Salvador Massaguer;
Scientia Agricola , 2005, DOI: 10.1590/S0103-90162005000300006
Abstract: the application of milk ultrafiltration technology for cheese manufacture presents several advantages. however, it also influences proteolysis and, consequently, cheese ripening. the effects of five different processing methods for prato cheese were evaluated with respect to the time evolution of the extent and depth of proteolysis indexes (epi and dpi). the following treatments (t) for cheese production were studied: t1 - without ultrafiltration (standard); t2, t3, t4 and t5 - using milk concentrated by ultrafiltration (ufcm) and respectively: t2 - without pre-fermentation of the ufcm; t3 - pre-fermentation of 10% of the ufcm; t4 - pre-fermentation of 20% of the ufcm, and t5 - pre-fermentation of 20% of the ufcm plus indirect heating. treatments affected the epi and dpi of the cheeses (t1 lower values for epi and dpi and t4 higher values for epi and dpi). the time influenced the extent and depth of proteolysis indexes.
Proteolysis of prato type cheese produced using ultrafiltration  [cached]
Spadoti Leila Maria,Dornellas José Raimundo Ferreira,Roig Salvador Massaguer
Scientia Agricola , 2005,
Abstract: The application of milk ultrafiltration technology for cheese manufacture presents several advantages. However, it also influences proteolysis and, consequently, cheese ripening. The effects of five different processing methods for Prato cheese were evaluated with respect to the time evolution of the extent and depth of proteolysis indexes (EPI and DPI). The following treatments (T) for cheese production were studied: T1 - without ultrafiltration (standard); T2, T3, T4 and T5 - using milk concentrated by ultrafiltration (UFCM) and respectively: T2 - without pre-fermentation of the UFCM; T3 - pre-fermentation of 10% of the UFCM; T4 - pre-fermentation of 20% of the UFCM, and T5 - pre-fermentation of 20% of the UFCM plus indirect heating. Treatments affected the EPI and DPI of the cheeses (T1 lower values for EPI and DPI and T4 higher values for EPI and DPI). The time influenced the extent and depth of proteolysis indexes.
Efeito do uso de cultura adjunta (Lactobacillus helveticus) na proteólise, propriedades viscoelásticas e aceita??o sensorial de queijo prato light
Barros, Christiane Maciel V.;Cunha, Clarissa Reschke da;Gallina, Darlila A.;Viotto, Luiz Antonio;Viotto, Walkiria H.;
Ciência e Tecnologia de Alimentos , 2006, DOI: 10.1590/S0101-20612006000100003
Abstract: proteolysis, viscoelastic properties and sensory acceptance of reduced fat prato cheeses made with and without adjunt culture (ac) were evaluated. the cheeses were made from microfiltered milk. two different treatments were replicated twice: control cheese was made only with traditional starter, while the other was made with the addition of both ac (lactobacillus helveticus) and traditional starter. cheese composition was determined after 5 days of manufacture. proteolysis and rheological properties were evaluated after 5, 25 and 45 days. viscoelastic parameters were obtained using relaxation tests. cheese sensory properties were evaluated using acceptability tests. there was no statistical difference (p>0,05) in cheese composition. the proteolysis depth indexes were significantly higher (p<0.05) at the end of maturation for cheese made with ac. there was no statistical difference (p>0.05) in viscoelastic parameters for cheeses made with and without ac. sensory acceptability tests indicated significant difference (p<0.05) between samples for flavor, texture and global impression. cheese made with ac was better graded than cheese made only with starter. buying intention grades showed that 70% consumers would certainly or probably buy cheese made with ac, while only 43.4% would behave the same with control cheese.
ESTUDO QUALI-QUANTITATIVO DA MICROBIOTA ANAERóBIA EM AMOSTRAS DE QUEIJOS PROVOLONE, PARMES O E PRATO  [cached]
Albenones José de Mesquita,Ant?nio Nonato de Oliveira,Gabriela Teixeira Borges,Edmar Soares Nicolau
Ciência Animal Brasileira , 2006,
Abstract: O presente estudo teve o propósito de quantificar, isolar e identificar as bactérias mais freqüentes em amostras de queijos provolone, parmes o e prato, consideradas estufadas e normais, assim como determinar o pH e os níveis de nitrito e nitrato. Foram analisadas 120 amostras, compostas de queijo provolone (62), parmes o (36) e prato (22), produzidas em queijarias do Estado de Goiás e Minas Gerais. Nas amostras de queijos provolone, parmes o e prato, consideradas estufadas, foram isolados e identificados com maior freqüência o Clostridium butyricum e o Streptococcus intermedius, enquanto nas consideradas normais as espécies mais freqüentes foram o Streptococcus intermedius, o Actinomyces israelli e o Actinomyces naeslundii. Em rela o à quantifica o das bactérias anaeróbias, n o houve diferen a significativa entre as amostras consideradas estufadas e normais. Os valores médios de pH, independentemente da condi o do queijo, normal ou estufado, n o apresentaram grandes varia es, sendo a determina o considerada ineficaz para formar juízo a respeito do estufamento tardio dos queijos. As amostras consideradas estufadas n o apresentaram nitrato e/ou nitrito, entretanto algumas normais mostraram-se positivas para a presen a de nitrato e/ou nitrito, sendo a média de 2,06 ppm. PALAVRAS-CHAVE: Estufamento tardio, queijo, Clostridium butyricum, microbiologia.
Fontes de contamina o por Staphylococcus aureus na linha de processamento de queijo prato  [cached]
Assump??o E.G.,Piccoli-Valle R.H.,Hirsch D.,Abreu L.R.
Arquivo Brasileiro de Medicina Veterinária e Zootecnia , 2003,
Abstract: Com o objetivo de identificar as principais fontes de contamina o por Staphylococcus aureus e Staphylococcus produtores de coagulase (SC+), avaliou-se o processo de fabrica o de queijo prato em um laticínio de Lavras, MG, durante os meses de outubro de 2000 a abril de 2001. As análises microbiológicas foram feitas no leite cru, no leite pasteurizado resfriado, nas m os e antebra os dos funcionários, na salmoura, na água de imers o das f rmas e no queijo embalado. Contagens elevadas de SC+ e de S. aureus (4x103 a 4,8x10(6) UFC/ml e 4x103 a 3,3x10(5) UFC/ml, respectivamente) foram encontradas em quatro avalia es no leite cru. Após a pasteuriza o, as contagens foram reduzidas a <1 UFC/ml. Em três das cinco avalia es, o queijo prato apresentou contagens de SC+ (10(4), 10(5) e 2,3x10(5) UFC/g) superiores às permitidas pela legisla o vigente. A água de imers o das f rmas e a salmoura apresentaram contagens de SC+ e S. aureus inferiores a 1 UFC/ml n o se constituindo em importantes fontes de contamina o. As m os e os antebra os dos funcionários foram possivelmente as fontes de contamina o do queijo, isto é, alta contagem nos queijos estava associada à contagem elevada nas m os (4x102 UFC/cm2) ou nos antebra os (4,7x102 e 3,3x103 UFC/cm2) dos manipuladores.
Caracteriza??o físico-química, reológica e sensorial de queijos tipo Prato com teor reduzido de gordura
De Rensis, Christiane Maciel Vasconcellos Barros;Petenate, Ademir José;Viotto, Walkiria Hanada;
Ciência e Tecnologia de Alimentos , 2009, DOI: 10.1590/S0101-20612009000300005
Abstract: composition, proteolysis, melting, reological properties, and sensory acceptability of three commercial reduced fat prato cheese, found in the market of campinas - sp, brazil, were evaluated. there was no statistical difference (p > 0,05) in the cheese composition. the proteolysis extension and depth were significantly higher (p < 0.05) at 60 days of refrigerated store for cheese b. cheeses a and c were firmer and more elastic at 60 days of refrigerated store. sensory acceptability tests indicated significant differences (p < 0.05) among the cheeses for flavor and global impression. cheese b was better graded than the other cheeses in the sensory acceptance test and its buying intention scores indicated that 70% consumers would certainly or probably buy this cheese.
Avalia??o da proteólise e do derretimento do queijo prato obtido por ultrafiltra??o
Narimatsu, Agnes;Dornellas, José Raimundo F.;Spadoti, Leila M.;Pizaia, Patrícia D.;Roig, Salvador M.;
Ciência e Tecnologia de Alimentos , 2003, DOI: 10.1590/S0101-20612003000400033
Abstract: prato cheese is the second most consumed cheese in brazil. milk ultrafiltration (uf) is one of the processing alternatives for cheese manufacture which is receiving increased interest of the dairy sector, however, a lower rate of maturation in semi-hard cheeses made by uf has been reported. on this study were realized three processing experiments with three treatments each, respectively: with non concentrated milk (trat. 1) and with milk concentrated by uf up to volumetric concentration ratios (rcv) of 2.5:1 and 3.7:1 (trat. 2 and trat. 3, respectively). the cheeses were manufactured by the traditional process with enzymatic coagulation (calf rennet bela vista? - 90% quimosin) forty minutes/35oc), cut size one, partial remotion of 20% of whey and direct cooking by addition of water at 80oc, molding, pressing and ripening at 7oc. the three treatmens were compared among them with respect to composition, melting and proteolysis. with respect to composition, cheeses made by uf presented larger acidity, moisture and total protein and lower fat content. it was observed on treatment 3 a larger melting capacity and more intense proteolysis, as also their increase with respect to time.
EFEITO DA PRé-FERMENTA O E ULTRAFILTRA O NAS CARACTERíSTICAS FíSICO-QUíMICAS DO QUEIJO TIPO PRATO  [cached]
Leonardo Souza da ROSA,Maria Isabel QUEIROZ,Marta Maria Marchezan AUGUSTO
Alimentos e Nutri??o , 2010,
Abstract: O presente trabalho teve como objetivo avaliar o efeito da pré-fermenta o e ultrafi ltra o nas características físico-químicas do queijo tipo prato. Foram avaliados quatro tratamentos: A – Controle; B – Ultrafi ltrado; C – Ultrafi ltrado e com pré-fermenta o do retentado mediante cultura láctica ChoozitTM Ram 52 (Danisco) e D – Ultrafi ltrado e com pré-fermenta o do retentado a partir da cultura láctica Lyofast LH 0,91/ Lyofast MOS 0,64 C (Sacco). O leite concentrado foi obtido em sistema piloto de ultrafi ltra o, com módulo de membrana espiral 3838 HFK-1312, marca Koch , de peso molecular de corte de 10.000 Daltons, até fator de concentra o volumétrica (FCV) 3,0:1, com press o de entrada e saída de 4,8 e 4,0 kgf.cm-2, vaz o de 3,1 m3.h-1 e temperatura de 49oC. O delineamento experimental utilizado foi um Split-plot em blocos com triplicatas. Os resultados demonstraram que as características físico-químicas (umidade, gordura, gordura no extrato seco, proteína, sal e extrato seco total) para o tratamento C, acidez e extrato seco desengordurado para o tratamento B, apresentaram-se similares ao A – controle. O tratamento C proporcionou os maiores valores para rendimento ajustado (15,38% - estatisticamente signifi cativo – p<0,05). Em virtude desses resultados, conclui-se que a ultrafiltra o e pré-fermenta o, executadas nos tratamentos B e C, podem ser utilizadas na fabrica o do queijo tipo prato, sem ocorrer a perda de seu padr o de qualidade.
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