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Master's Dissertation
DOI
Document
Author
Full name
Fabiana Pereira Bruzantin
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 2000
Supervisor
Title in Portuguese
Utilização de carragena, pectina e de leite em pó desnatado de vaca na elaboração de iogurte de leite de cabra desnatado
Keywords in Portuguese
ANÁLISE SENSORIAL DE ALIMENTOS
CARRAGENA
ESPESSANTES
FABRICAÇÃO
IOGURTE DE LEITE DE CABRA DESNATADO
LEITE DE VACA EM PÓ DESNATADO
PECTINA
Abstract in Portuguese
O leite de cabra é uma opção interessante para a produção de derivados lácteos, principalmente, o iogurte, porque este apresenta elevado valor nutricional e exige baixo investimento para o pequeno produtor de caprinos. Também, toma-se viável para prolongar o período de vida útil do leite e nos períodos de entressafra. Entretanto, o iogurte de leite de cabra natural forma um coágulo menos consistente quando comparado, por exemplo, ao iogurte elaborado com leite de vaca. Com o objetivo de corrigir esse problema, testou-se o efeito do uso de agentes espessantes como a mistura carragena 0,1% e pectina 0,1%; pectina 0,5% e foi feita a correção do teor de sólidos totais para 14%, adicionando-se leite em pó desnatado de vaca (aproximadamente 5%). Foram realizadas análises químicas de pH, acidez tituláve1, proteína total e extrato seco total, nos iogurtes de leite de cabra desnatados no primeiro e no quinto dia após a fabricação. Também no quinto dia foi realizada a análise sensorial dos iogurtes de leite de cabra desnatados, observando os atributos de aparência, textura, sabor e impressão global. O iogurte de leite de cabra desnatado adicionado de leite em pó desnatado de vaca foi o preferido pelos provadores, na maioria dos atributos avaliados.
Title in English
Usage of carrageenan, pectin and the skim cow milk powder in the preparation of skim goat milk yogurt
Abstract in English
Goat milk is an interesting option to produce dairy products, mainly, the yogurt because it shows high nutritional value and it is less expensive to the small goat breeders. Also, it is a simple way to increase the shelf life of goat milk while the goat milk production is lower. However, the set skim goat milk has less consistent curd and when compared, for example, with yogurts prepared with goat cow milk. To solve this problem the effect of the usage of thickeners agents such as the mixture carrageenan 0,1% and pectin 0,1%; pectin 0,5% have been studied and the adjustment of total solids to 14% was made by adding skim cow milk powder (approximately 5%). Chemical skim goat milk yogurts analyses such as pH, titratable acidity, total protein and total solids in all treatments were realized in the first and the fifth day after the manufacturation. Also, in the fifth day a sensory evaluation was performed and attributes such as appearance, texture, taste and preference were noticed. Skim goat milk yogurt added with skim cow milk powder was the best treatment for this reason preferred by the painel in most of the analysed attributes.
 
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Publishing Date
2019-11-08
 
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