Cheese Curd
Mostrando 1-12 de 29 artigos, teses e dissertações.
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1. Association of casein micelle size and enzymatic curd strength and dry matter curd yield
RESUMO: Este trabalho foi desenvolvido com o objetivo de investigar a associação da composição proteica do leite com o tamanho das micelas de caseína, e o efeito do TMCN sobre a firmeza do coágulo enzimático e da produção de massa seca do coágulo produzido em escala reduzida. Foram coletadas 140 amostras de leite cru de diferentes fazendas. Os dad
Cienc. Rural. Publicado em: 11/03/2019
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2. Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk
Abstract The aim of this study was a contribution to standardazation the process of making mozzarella cheese from goat milk by draining at different pH values 5.0 (MC50), 5.3 (MC53) and 5.6 (MC56), so as to obtain a product with suitable physicochemical, microstructural and textural characteristics. MC50 had lower protein and calcium, with very few strands.
Food Sci. Technol. Publicado em: 29/05/2017
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3. Geographical Indication Re-signifying Artisanal Production of Curd Cheese in Northeastern Brazil
Resumo A acirrada competição de mercado e o crescente padrão de exigência dos consumidores em relação à qualidade têm estimulado organizações a buscarem certificações para diferenciar produtos e serviços. Um tipo de certificação que vem recebendo atenção de instituições interessadas no agronegócio é a Indicação Geográfica (IG). O sign
Rev. adm. contemp.. Publicado em: 2016-12
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4. Cheese yield in Brazil: state of the art
Abstract This literature review discusses the concepts and factors that influence industrial cheese yield and compiles the latest studies conducted in Brazil involving this theme. In seeking to support managerial decision-making, cheese yield can be measured at the end of processing or estimated prior to this. In research and industry, measuring and estimati
Food Sci. Technol. Publicado em: 25/08/2016
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5. Yeasts and hygienic-sanitary microbial indicators in water buffalo mozzarella produced and commercialized in Minas Gerais, Brazil
The aim of this work was to study the yeast populations and the main hygienic-sanitary microbial indicators in water buffalo mozzarella produced and commercialized in Minas Gerais, Brazil. Forty-two water buffalo mozzarella samples were purchased from retail outlets in Belo Horizonte. In addition, five samples of consecutive starter cultures, curd before aci
Braz. J. Microbiol.. Publicado em: 2013-09
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6. Caracterização sensorial e reológica de requeijão light adicionado de concentrado protéico de soro / Sensory and rheological characterization of light cheese curd with whey protein concentrate
Water and fat content are the main factors influencing texture of cheese curd, so, the relationship between them must be considered in developing a product with reduced fat content. In this context, this work aimed at evaluating the effect of variation of these components on sensory and rheological properties of light cheese curd with Whey Protein Concentrat
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 13/07/2010
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7. Bacteria of the genus Enterococcus in coalho cheese : influence of the processing on microbial selection, technological profile and implications in food safety / Bacterias do genero Enterococcus em queijo de coalho : influencia do processamento na seleção microbiana, perfil tecnologico e implicações em segurança de alimentos
Bacteria of the genus Enterococcus occur naturally as a lactic microbiota in a variety of chesses. This presence may be related to contamination however may have positive character due to the technological properties described for the genus. This work aimed to evaluate the influence of coalho cheese processing in the selection of bacteria of the genus Entero
Publicado em: 2010
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8. BIOTECHNOLOGICAL PROCESS FOR UTILIZATION OF WHEY OBTAINED DURING CHEESE CURD PRODUCTION / PROCESSO BIOTECNOLÓGICO PARA APROVEITAMENTO DE SORO OBTIDO NA PRODUÇÃO DO QUEIJO DE COALHO
O soro de queijo é um subproduto de importante relevância na indústria queijeira. Tendo em vista o elevado volume produzido e sua composição nutricional, o aproveitamento deste produto é de suma importância. O objetivo deste trabalho foi desenvolver um processo biotecnológico para obtenção de compostos de alto valor agregado através da fermentaç�
Publicado em: 2009
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9. CaracterizaÃÃo molecular de bactÃrias Ãcido lÃticas com potencial tecnolÃgico para produÃÃo de queijo de coalho no Cearà / Molecular caracterization of lactic acid bacterias (lab with technological potential for production of coalho cheese in the CearÃ
Coalho Cheese is one of the dairy products more consumed in Northeast of Brazil. In Cearà state, its fabrication is traditional and has social and economic importance. Traditionally, it is made with raw milk, which represents potential risk for consumers health due to the possibility of foodborne pathogens transmission. The milk pasteurization process elimi
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 06/06/2008
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10. Avaliação técnica e econômica do uso do soro de queijo de coalho na alimentação de suínos
The use of curd cheese whey in swine alimentation was evaluated through an metabolism experiment using eighteen barrows with an average live weight of 37,11,7 kg. Nine animals were allotted in an experimental randomized block design with three treatments and three repetitions in each one of the assays repeated in the time.The treatments had consisted a refer
Publicado em: 2008
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11. Efeito da temperatura de cozimento sobre as propriedades tecnologicas do queijo de coalho / Effect of cooking temperature on the technological properties of "queijo de coalho"
Queijo de coalho was made using three different curd cooking temperatures (40, 45 and 50ºC). The objective of this study was to evaluate the effect of cooking temperature on the composition, proteolysis, functionality and sensory acceptance of this type of cheese. The development of enterococci and lactic bacteria during manufacture and refrigerated sto
Publicado em: 2008
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12. Microfiltração do soro de leite de búfala utilizando membrana cerâmica como alternativa ao processo de pasteurização.
The aim of this work was to obtain buffalo whey from a standard cheese curd production, with the evaluation of their efficiency in relation to the cow milk. The buffalo whey was characterized by nutritional information and microbial aspects. It was compare the efficiency of the microfiltration process of whey with the traditional pasteurization process. To c
Publicado em: 2007