• JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
  • JoomlaWorks Simple Image Rotator
 
  Bookmark and Share
 
 
Master's Dissertation
DOI
https://doi.org/10.11606/D.11.2019.tde-20191108-112646
Document
Author
Full name
Marta Regina Verruma
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 1993
Supervisor
Title in Portuguese
Avaliação química nutricional e sensorial do leite de búfala e derivados em comparação àqueles de leite de vaca
Keywords in Portuguese
ANÁLISE SENSORIAL DE ALIMENTOS
FABRICAÇÃO
IOGURTE
LEITE DE BÚFALA
LEITE DE VACA
PROPRIEDADES QUÍMICAS
QUEIJO
VALOR NUTRITIVO
Abstract in Portuguese
Tendo em vista o alto índice de desnutrição protéico-calórico no Brasil; o elevado valor nutricional do leite de búfalo; e sua capacidade biológica de aproveitamento de pastagens mais pobres foi que se propôs a desenvolver esta pesquisa que teve como objetivos, estudar as características químicas, nutricionais e sensoriais do leite de búfala integral e diluído em comparação com o leite de vaca integral e tipo C, bem como a viabilidade do seu consumo tanto na forma “in natura” como na elaboração de produtos para o consumo humano. Do presente trabalho, foram obtidas as seguintes conclusões: o leite de búfala integral apresentou níveis de gordura, sólidos totais, calorias, vitamina A e cálcio mais elevados em relação aos leites estudados. O score químico dos leites de búfala integral e diluído mostrou o aminoácido triptofano como fator limitante. Os ácidos graxos presentes no leite de búfala em maior concentração foram: caproico, caprílico, caprico, láurico, mirístico, palmítico, esteárico, palmitoleico e linoleico e em menor concentração foram os ácidos graxos butírico, miristoleico e oleico em relação ao leite de vaca. A retenção de cálcio pelos animais foi superior para o leite de búfala integral. O queijo tipo mozzarella e o iogurte elaborado com leite de búfala apresentou maiores valores para digestibilidade in vitro, gordura, proteína, cinzas, sólidos totais, cálcio e fósforo em relação aos elaborados com leite de vaca. O leite de búfala integral, queijo tipo mozzarella e o iogurte elaborado com leite de búfala apresentaram boa aceitação mostrada através da análise sensorial.
Title in English
Chemical, nutritional and sensorial evaluation of buffalo's milk and dairy products in relation to those of cow's milk
Abstract in English
Considering the high rate of proteinic-caloric malnutrition in Brazil, the high nutritional value of buffalo's milk, and its biological capacity of making good use of poorer pastures; it was proposed to carry out this work which objectives were to study the chemical, nutritional and sensorial characteristics of buffalo whole and dilute buffalo's in relation to cow's whole and standardized cow's milk, as well as to study the viability of its use both in raw and in the elaboration of products for the human consumption. From the present work the following conclusions were obtained: the buffalo whole milk showed higher levels of presented fat, total·solids, calories, vitamin A and calcium in relation to the studied milks; the chemical score of buffalo's whole and dilute milks showed the tryptophan amino acid. The fatty acids present in the buffalo's milk in higher concentration were caproic caprylic, capric, lauric, myristic, palmitic, stearic, palmitoleic and linoleic and in smaller concentration were butiric, myristileic and oleic, in relation to the cow's milk. The calcium retention by the animals was superior for the buffalo whole milk. The cheese type mozzarella and the yogurt elaborated whole buffalo's milk presented higher values for digestibility in vitro, fat, ashes, total solids, calcium and phosphorus in relation to that elaborated from cow's milk. The buffalo whole milk, and cheese type mozzarella and yogurt elaborated with buffalo's milk presented good acceptance showed through sensorial analysis.
 
WARNING - Viewing this document is conditioned on your acceptance of the following terms of use:
This document is only for private use for research and teaching activities. Reproduction for commercial use is forbidden. This rights cover the whole data about this document as well as its contents. Any uses or copies of this document in whole or in part must include the author's name.
Publishing Date
2019-11-08
 
WARNING: Learn what derived works are clicking here.
All rights of the thesis/dissertation are from the authors
CeTI-SC/STI
Digital Library of Theses and Dissertations of USP. Copyright © 2001-2024. All rights reserved.