Effect of the use of carbon dioxide on Prato cheese making

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dc.creatorJunio César Jacinto de Paula
dc.creatorRenata Golin Bueno Costa
dc.creatorEdvaldo da Costa Carvalho
dc.creatorDenise Sobral
dc.creatorPaulo Henrique Costa Paiva
dc.creatorAna Clarissa dos Santos Pires
dc.creatorMaximiliano Soares Pinto
dc.creatorVanessa Aglaê Martins Teodoro
dc.date.accessioned2022-04-05T11:28:40Z
dc.date.accessioned2025-09-08T23:29:16Z
dc.date.available2022-04-05T11:28:40Z
dc.date.issued2019-04
dc.description.sponsorshipFAPEMIG - Fundação de Amparo à Pesquisa do Estado de Minas Gerais
dc.identifier.doihttps://doi.org/10.1016/j.idairyj.2018.09.009
dc.identifier.issn09586946
dc.identifier.urihttps://hdl.handle.net/1843/40777
dc.languageeng
dc.publisherUniversidade Federal de Minas Gerais
dc.relation.ispartofInternational Dairy Journal
dc.rightsAcesso Restrito
dc.subjectQueijo prato
dc.subjectDióxido de carbono
dc.subjectLactose
dc.subjectAvaliação sensorial
dc.titleEffect of the use of carbon dioxide on Prato cheese making
dc.typeArtigo de periódico
local.citation.epage177
local.citation.spage172
local.citation.volume91
local.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.
local.publisher.countryBrasil
local.publisher.departmentICA - INSTITUTO DE CIÊNCIAS AGRÁRIAS
local.publisher.initialsUFMG
local.url.externahttps://www.sciencedirect.com/science/article/pii/S0958694618302437#:~:text=The%20addition%20of%20CO2,to%20the%20greater%20whey%20loss.

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