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Master's Dissertation
DOI
https://doi.org/10.11606/D.11.2019.tde-20191218-125049
Document
Author
Full name
Leila Maria Spadoti
Institute/School/College
Knowledge Area
Date of Defense
Published
Piracicaba, 1998
Supervisor
Title in Portuguese
Uso de leite reconstituído na fabricação de queijo mussarela
Keywords in Portuguese
FABRICAÇÃO
LEITE RECONSTITUÍDO
PROPRIEDADES FÍSICO-QUÍMICAS
QUEIJO MUSSARELA
Abstract in Portuguese
Atualmente, o queijo Mussarela é o queijo de maior produção nacional. Entretanto, devido ao problema de sazonalidade da produção leiteira, durante certo período do ano ocorre uma queda na oferta e uma elevação no preço desse queijo, sendo que o uso de leite reconstituído, misturado ao leite in natura, poderia ser uma alternativa para a estabilização da oferta do produto no mercado. Neste experimento foram elaborados queijos Mussarela com leite in natura e com leite in natura adicionado de 10 e 20% de leite reconstituído (obtido a partir de leite em pó 'média temperatura'). As características físico-químicas, o rendimento e a propriedade de fatiamento, dos queijos fabricados com o uso de leite reconstituído foram comparadas com as dos queijos fabricados apenas com leite in natura. Avaliou-se também as modificações ocorridas nos queijos, durante 22 dias de armazenamento refrigerado, através de índices de proteólise e da determinação do Ph e das propriedades funcionais (derretimento, elasticidade e liberação de óleo livre) dos queijos. Concluiu-se que o queijo Mussarela pode ser elaborado com adição de 10% de leite reconstituído, ao leite in natura, sem que ocorram diferenças marcantes nos parâmetros avaliados e que o uso de 20% de leite reconstituído não é recomendado pois prejudica o fatiamento, o derretimento e a elasticidade da Mussarela, embora aumente o seu rendimento
Title in English
Usage of reconstituted milk for mozzarella cheesemaking
Abstract in English
Nowadays the Mozzarella cheese is the most produced in Brazil. However, due to the problem of the seasonal production of milk, in a certain period of the year there is a shortage of the milk offer and than the cheese price rises. For this reason, the usage of reconstituted dry milk blended with fresh milk could be an alternative for the stabilization of the offer of the product in the market. In this experiment Mozzarella cheeses were produced with fresh milk and with fresh milk added of 10% and 20% of reconstituted milk (obtained from medium-heat dried whole milk). The physico-chemical and slicing properties and the yield of the cheeses made with fresh milk and with fresh milk added of reconstituted milk (10% and 20%) were compared. Protein breakdown as well pH and functional properties of the melted cheese (meltability, stretchability and free oil formation) were evaluated for 22 days of storage at refrigeration temperature. It was concluded that Mozzarella cheese may be produced by adding 10% of reconstituted milk to the fresh milk without affecting the parameters evaluated and that the addition of 20% of reconstituted milk is not recommended once it affect the slicing, meltability and stretchability properties of the cheese, but it gives a better yield.
 
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SpadotiLeilaMaria.pdf (3.52 Mbytes)
Publishing Date
2019-12-19
 
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