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Please use this identifier to cite or link to this item: http://hdl.handle.net/1843/40777
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dc.creatorJunio César Jacinto de Paulapt_BR
dc.creatorRenata Golin Bueno Costapt_BR
dc.creatorEdvaldo da Costa Carvalhopt_BR
dc.creatorDenise Sobralpt_BR
dc.creatorPaulo Henrique Costa Paivapt_BR
dc.creatorAna Clarissa dos Santos Pirespt_BR
dc.creatorMaximiliano Soares Pintopt_BR
dc.creatorVanessa Aglaê Martins Teodoropt_BR
dc.date.accessioned2022-04-05T11:28:40Z-
dc.date.available2022-04-05T11:28:40Z-
dc.date.issued2019-04-
dc.citation.volume91pt_BR
dc.citation.spage172pt_BR
dc.citation.epage177pt_BR
dc.identifier.doihttps://doi.org/10.1016/j.idairyj.2018.09.009pt_BR
dc.identifier.issn09586946pt_BR
dc.identifier.urihttp://hdl.handle.net/1843/40777-
dc.description.resumoThe 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.pt_BR
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Geraispt_BR
dc.languageengpt_BR
dc.publisherUniversidade Federal de Minas Geraispt_BR
dc.publisher.countryBrasilpt_BR
dc.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIASpt_BR
dc.publisher.initialsUFMGpt_BR
dc.relation.ispartofInternational Dairy Journalpt_BR
dc.rightsAcesso Restritopt_BR
dc.subject.otherQueijo pratopt_BR
dc.subject.otherDióxido de carbonopt_BR
dc.subject.otherLactosept_BR
dc.subject.otherAvaliação sensorialpt_BR
dc.titleEffect of the use of carbon dioxide on Prato cheese makingpt_BR
dc.typeArtigo de Periódicopt_BR
dc.url.externahttps://www.sciencedirect.com/science/article/pii/S0958694618302437#:~:text=The%20addition%20of%20CO2,to%20the%20greater%20whey%20loss.pt_BR
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