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http://hdl.handle.net/1843/40777| Tipo: | Artigo de Periódico |
| Título: | Effect of the use of carbon dioxide on Prato cheese making |
| Autor(es): | Junio César Jacinto de Paula Renata Golin Bueno Costa Edvaldo da Costa Carvalho Denise Sobral Paulo Henrique Costa Paiva Ana Clarissa dos Santos Pires Maximiliano Soares Pinto Vanessa Aglaê Martins Teodoro |
| Resumen: | The effects of the addition of carbon dioxide (CO2) under pressure (1.6 × 105 Pa at 8 °C) to pasteurised Prato cheese milk (pH 6.0) was investigated through 120 d of refrigerated storage. The addition of CO2 decreased the curd formation time (30 min), the total manufacturing time (47 min), and the pH of Prato cheese, thus leading to reduced moisture content. The CO2 treated cheese showed higher firmness and fracturability due to the greater whey loss. In contrast, the microorganism counts, cheese yield, protein loss, cohesiveness, springiness, and gumminess were not significantly affected by the treatment. For the lactose fermentation, no significant differences were observed. The addition of CO2 did not change the proteolysis indexes, and no significant differences were observed in the sensory acceptance of the CO2 treated cheese, which was well accepted by consumers. |
| Asunto: | Queijo prato Dióxido de carbono Lactose Avaliação sensorial |
| Idioma: | eng |
| País: | Brasil |
| Editor: | Universidade Federal de Minas Gerais |
| Sigla da Institución: | UFMG |
| Departamento: | ICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS |
| Tipo de acceso: | Acesso Restrito |
| Identificador DOI: | https://doi.org/10.1016/j.idairyj.2018.09.009 |
| URI: | http://hdl.handle.net/1843/40777 |
| Fecha del documento: | abr-2019 |
| metadata.dc.url.externa: | https://www.sciencedirect.com/science/article/pii/S0958694618302437#:~:text=The%20addition%20of%20CO2,to%20the%20greater%20whey%20loss. |
| metadata.dc.relation.ispartof: | International Dairy Journal |
| Aparece en las colecciones: | Artigo de Periódico |
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