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Search Results: 1 - 10 of 72704 matches for " Spadoti Leila Maria "
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Uso de leite reconstituído na fabrica??o de queijo mussarela
SPADOTI, Leila Maria;OLIVEIRA, Antonio Joaquim;
Ciência e Tecnologia de Alimentos , 1999, DOI: 10.1590/S0101-20611999000100025
Abstract: nowadays the mozzarella cheese is the most produced in brazil. however, due to the problem of the seasonal production of milk, in a certain period of the year, there is a shortage of the milk offer and than the cheese price rises. for this reason, the usage of reconstituted dry milk blended with fresh milk could be an alternative for the stabilization of the offer of the product in the market. in this experiment, mozzarella cheeses were produced with fresh milk and with fresh milk added of 10% and 20% of reconstituted dry milk (obtained from medium-heat dry milk). the physico-chemical and slicing properties of the cheeses made with fresh milk and with fresh milk added of reconstituted milk (10% and 20%) were compared. the statistical analysis of data permited withdraw the following conclusions: the mozzarella cheese may be produced by adding 10% of reconstituted milk to the fresh milk without affecting its physico-chemical characteristics nor the property of slicing; on the other hand, that one produced by addition of 20% of reconstituted milk to the fresh milk showed a poor property of slicing.
Uso de leite reconstituído na fabrica o de queijo mussarela
SPADOTI Leila Maria,OLIVEIRA Antonio Joaquim
Ciência e Tecnologia de Alimentos , 1999,
Abstract: Atualmente, o queijo Mussarela é o queijo de maior produ o nacional. Entretanto, devido ao problema de sazonalidade da produ o leiteira, durante certo período do ano ocorre uma queda na oferta e uma eleva o no pre o desse queijo. Assim, o uso de leite reconstituído, misturado ao leite in natura, poderia ser uma alternativa para a estabiliza o da oferta do produto no mercado. Neste experimento foram elaborados queijos Mussarela com leite in natura e com leite in natura adicionado de 10% e 20% de leite reconstituído (obtido a partir de leite em pó "média temperatura"). As características físico-químicas e a propriedade de fatiamento, dos queijos fabricados com o uso de leite reconstituído, foram comparadas com as dos queijos fabricados apenas com leite in natura. Através da análise estatística dos dados obtidos concluiu-se que queijo Mussarela pode ser elaborado com a adi o de 10% de leite reconstituído ao leite in natura, sem que ocorram diferen as marcantes nos parametros avaliados e que o uso de 20% de leite reconstituído prejudica a qualidade da Mussarela, uma vez que resulta em queijos de difícil fatiamento.
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
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.
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.
EFEITOS FíSICO-QUíMICOS DA ADI??O DE LEITE RECONSTITUíDO NA FABRICA??O DE QUEIJO MINAS FRESCAL
SABOYA, Luciana Viriato;OLIVEIRA, Antonio Joaquim;FURTADO, Múcio Mansur;SPADOTI, Leila Maria;
Ciência e Tecnologia de Alimentos , 1998, DOI: 10.1590/S0101-20611998000400002
Abstract: "minas frescal" cheesemaking using mixes of fresh milk with different percentages (0, 10, 20 and 40%) of reconstituted medium heat dried whole milk was studied. protein breakdown as well ph and titratable acidity changes were monitored during cheese storage for 1, 7, 14 and 21 days. the transfer of milk components to cheese curd was carefully determined as a tool to estimate cheese maufacturing yield. moisture contents of cheeses made from reconstituted milk were significantly higher than those of traditional minas frescal cheese. it was observed that cheese kept their normal sensory atributes for up 7 days, after what some noticiable changes were detected. it was concluded that it is possible to produce a good quality minas frescal cheese using up to 40% of reconstituted milk mixed to fresh milk.
Efeito do fator de concentra??o do retentado o rendimento de queijo minas frescal de baixo teor de gordura fabricado por ultrafiltra??o
Cunha, Clarissa Reschke da;Spadoti, Leila Maria;Zacarchenco, Patrícia Blumer;Viotto, Walkíria Hanada;
Ciência e Tecnologia de Alimentos , 2002, DOI: 10.1590/S0101-20612002000100014
Abstract: yield and fat/protein recoveries of low fat 'minas frescal' cheese made from ultrafiltration retentates at concentration factors (cf) of 2:1, 3:1 and 4:1 were determined. two vats of cheese were made for each treatment. chemical composition of milk, permeate, retentate, whey and cheese were determined. fat and protein contents of cheese, as well as fat and protein recoveries (85.70, 88.47 and 92.81%, and 76.84, 85.20 and 89.27%, respectively), increased with increasing concentration factor, although no statistical significant difference was found. it was observed that cheese yield (11.39, 12.03 and 12.66kg cheese/100kg milk) also increased with increasing concentration factor, although without statistical difference.
Efeito do fator de concentra??o do retentado na composi??o e proteólise de queijo minas frescal de baixo teor de gordura fabricado por ultrafiltra??o
Cunha, Clarissa Reschke da;Spadoti, Leila Maria;Zacarchenco, Patrícia Blumer;Viotto, Walkíria Hanada;
Ciência e Tecnologia de Alimentos , 2002, DOI: 10.1590/S0101-20612002000100015
Abstract: the effect of milk concentration by ultrafiltration on the chemical composition and proteolysis of low fat minas frescal cheese during refrigerated storage was determined. three batches of cheese were made in one day using milk concentrated by ultrafiltration at three different concentration factors (cf): 2:1, 3:1 and 4:1. cheese making was replicated on a different day. protein breakdown, as well as ph and titratable acidity changes, were monitored during cheese storage for 2, 10, 20 and 30 days. it was observed that ph decreased with time, while titratable acidity and protein breakdown increased. the different concentration factors tested did not significantly change cheese composition and proteolysis, which means that the inclusion of whey proteins did not inhibit rennet proteolytic activity as expected. this leads us to believe that potential advantages associated with the use of ultrafiltration retentates in cheesemaking were compensated by negative effects related to the high humidity level of low fat cheese made from ultrafiltration retentates. consequently, the shelf-life of this typically brazilian cheese was lower than that of cheese made by conventional procedures.
Efeito do fator de concentra o do retentado o rendimento de queijo minas frescal de baixo teor de gordura fabricado por ultrafiltra o
Cunha Clarissa Reschke da,Spadoti Leila Maria,Zacarchenco Patrícia Blumer,Viotto Walkíria Hanada
Ciência e Tecnologia de Alimentos , 2002,
Abstract: Este trabalho teve por objetivo avaliar o rendimento e a recupera o de gordura e proteína de queijos Minas Frescal com baixo teor de gordura fabricados a partir de leite concentrado por ultrafiltra o a fatores de concentra o (FC) 2:1, 3:1 e 4:1. Os ensaios foram realizados em duplicata. Para cada repeti o, foi determinada a composi o físico-química do leite, permeado, retentados, soros e queijos. Estatisticamente, n o houve diferen a significativa (p>0,05) entre a composi o dos diferentes queijos. Entretanto, foi observado que os teores de gordura e proteína tenderam a aumentar com o aumento do fator de concentra o. Os valores de recupera o de gordura (85,70; 88,47 e 92,81%) e proteína (76,84; 85,20 e 89,27%), assim como o rendimento ajustado (11,39; 12,03 e 12,66 kg queijo/100kg leite), apresentaram tendência de aumento com o aumento do FC, mas as diferen as n o foram estatisticamente significativas (p>0,05).
Efeito do fator de concentra o do retentado na composi o e proteólise de queijo minas frescal de baixo teor de gordura fabricado por ultrafiltra o
Cunha Clarissa Reschke da,Spadoti Leila Maria,Zacarchenco Patrícia Blumer,Viotto Walkíria Hanada
Ciência e Tecnologia de Alimentos , 2002,
Abstract: O efeito da concentra o do leite por ultrafiltra o na composi o e proteólise do queijo Minas Frescal de baixo teor de gordura durante o armazenamento refrigerado foi determinado. Três bateladas de queijo foram processadas em um dia, usando leite ultrafiltrado a três diferentes fatores de concentra o (FC): 2:1, 3:1 e 4:1. A fabrica o dos queijos foi realizada em duplicata. A evolu o da proteólise foi acompanhada através da determina o do pH, acidez titulável e índices de proteólise nos dias 2, 10, 20 e 30 após a fabrica o. Os fatores de concentra o testados n o afetaram significativamente a composi o e a proteólise do queijo. Para todos os queijos, o pH diminuiu com o tempo, enquanto a acidez e os índices de extens o e profundidade de proteólise aumentaram. Portanto, a inclus o de proteínas do soro pela ultrafiltra o n o inibiu a a o proteolítica do coagulante. Para a faixa de FC estudada, os efeitos negativos associados ao aumento do teor de umidade dos queijos (maior intensidade de glicólise e proteólise e maior suscetibilidade a microrganismos contaminantes) predominaram sobre as potenciais vantagens tecnológicas do uso da técnica de ultrafiltra o. Em fun o disso, observou-se uma tendência de diminui o da vida útil desses queijos, em rela o aos queijos fabricados pelo método tradicional.
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