avaliaÇÃo de diferentes tecnologias para produÇÃo de queijo prato a partir de leite concentrado por evaporaÇÃo a vÁcuo

คลิก: 386
รหัส: 235398
2010
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บทคัดย่อ
O objetivo deste trabalho foi avaliar cinco diferentes tecnologias para a fabricação de queijo prato a partir de leite concentrado por evaporação a vácuo. A concentração do leite, as fabricações do queijo prato e as análises sensoriais foram realizadas nos laboratórios de tecnologia e de análise sensorial do CEPE/ILCT da EPAMIG, Juiz de Fora, MG. As relações lineares estabelecidas entre o teor de sólidos láticos e graus Baumé, para leite integral e desnatado apresentaram ajuste satisfatório, o que pode ser verificado pelos valores dos coeficientes ao ajuste linear. As equações podem ser aplicadas na tecnologia de produção de queijo prato a partir leite concentrado com grande confiabilidade. A pequena quantidade de soro formada após o corte, dificultando a primeira mexedura, e, o maior teor de lactose no grão, causando uma acidificação intensa e indesejável, foram os principais problemas tecnológicos encontrados durante a realização dos testes. Minimizaram-se estes problemas com a adição de 10%m/m de água a 35ºC durante a primeira mexedura, ao proceder a lavagem da massa com água a 35ºC, com posterior aquecimento indireto e ao diminuir a dosagem de fermento.
คีย์อ้างอิง
magalhes2010revistaavaliao ใช้คีย์นี้เพื่ออ้างอิงอัตโนมัติในต้นฉบับขณะใช้งาน SciMatic Manuscript Manager หรือ Thesis Manager
ผู้เขียน ;Fernando Antônio Resplande Magalhães; Ítalo Tuler Perrone;Adbeel de Lima Santos;Renata Golin Bueno Costa;João Pablo Fortes Pereira;Paula Isabelita Reis Vargas
วารสาร etikk i praksis
ปี 2010
DOI
ไม่พบ DOI
URL
http://www.revistadoilct.com.br/rilct/article/view/140/145
คำสำคัญ
complication anesthesia anestesia complicaÇÕes drogas técnicas anestésicas drugsanesthesiology tecnologia de queijosdairy processing

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