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Master's Dissertation
DOI
https://doi.org/10.11606/D.11.2019.tde-20191218-122941
Document
Author
Full name
Adriana Rocha Boghossian
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 1995
Supervisor
Title in Portuguese
Uso de carragenas na fabricação do queijo tipo minas frescal
Keywords in Portuguese
CARRAGENA
ESPESSANTES
FABRICAÇÃO
QUEIJO MINAS FRESCAL
Abstract in Portuguese
O queijo tipo minas frescal é um produto bastante perecível devido ao seu alto teor de umidade. A carragena, hidrocolóide extraído de algas marinhas, pela reatividade específica com as proteínas do leite e capacidade de reter umidade pode reduzir a sinérese, melhorar a textura e aumentar a firmeza dos queijos, sem alterar a sua qualidade. Foram avaliados dois processos com a utilização de duas carragenas diferentes para a elaboração dos queijos, estudando-se os parâmetros de natureza física, química e sensorial que afetaram a dessoragem, o rendimento e a aceitabilidade do queijo pelo consumidor. Os resultados deste estudo revelaram que pela utilização das carragenas o processo de coagulação nem a atividade da cultura lática foram afetados, a composição dos queijos principalmente em gordura e proteínas mantiveram-se inalteradas mas levou a uma retenção de umidade (TRAD- 60,75%, GE-62,99% e GEL-61,55%) significativamente maior nos queijos avaliados com 1 dia e a um maior rendimento (GE-17,09% e GEL-16,18%) em relação ao controle (TRAD-16,07%), com as características sensoriais dos queijos avaliados com 1 dia e após 7 dias de armazenamento a 10ºC também mantendo-se inalteradas
Title in English
Utilization of carrageenans in the manufacture of minas frescal type cheese
Abstract in English
Minas Frescal is a tipical brasilian cheese wich shows a high production yield. The quality stability, time of storage and yield are affected mainly by the high moisture level wich limits the shelf-life of this kind of cheese even under refrigerated conditions. The carrageenan, a hydrocolloid extracted from seaweeds, through its specific reactivity with milk proteins and capacity of moisture retention, can reduce syneresis, improve texture and body firmness of cheeses without affecting their quality patterns. Two diferent processings were evaluated, the traditional one as a control and the modified one with two carrageenans used for processing the cheeses. The influence of physico-chemical parameters that affected syneresis, yield and sensory acceptance were studied with the objective of improving quality of the cheese. From the results obtained in this study the following conclusions may be withdrawn from the utilization of carrageenans: coagulation process nor lactic culture activity were affected; cheese composition mainly in protein and fat content were not affected but induced to a moisture retention (TRAD-60,75%, GE-62,99% and GEL-61,55%) significantly higher in cheeses evaluated after 1 day and a higher yield (GE-17,09% and GEL-16,18%) in relation to the control (TRAD-16,07%) and the sensorial cheese characteristics were not affected after 1 and 7 days of processing under refrigerated conditions
 
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Publishing Date
2019-12-19
 
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