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Master's Dissertation
DOI
https://doi.org/10.11606/D.75.2020.tde-17022020-140958
Document
Author
Full name
Danielli Cavaretti Golinelli
E-mail
Institute/School/College
Knowledge Area
Date of Defense
Published
São Carlos, 2019
Supervisor
Committee
Cardoso, Daniel Rodrigues (President)
Moraes, Tiago Bueno de
Azevêdo, Eduardo Ribeiro de
Nassu, Renata Tieko
Title in Portuguese
Avaliação da coagulação e sinérese do leite por RMN-DT
Keywords in Portuguese
coagulação
leite
relaxação
RMN-DT
sinérese
Abstract in Portuguese
Title in English
Evaluation of milk coagulation and syneresis by DT-NMR
Keywords in English
coagulation
milk
NMR-DT
relaxation
syneresis
Abstract in English

Time Domain Nuclear Magnetic Resonance Spectroscopy is widely used in qualitative food analysis. Given the economic importance of the dairy sector in Brazil, especially in cheese making, this work aimed to study the coagulation and syneresis of milk to improve the manufacturing process, thus ensuring product quality. It was found that it is possible to determine the best curd cutting moment by observing the values of the relation between long T2 / short T2. From this relation, it was possible to observe the evolution of the syneresis process in milk with different fat content (12%, 6%, and 0%) and to determine the best time for hanging to minimize production losses. Using the long T2 values, a calibration curve was obtained to predict the yield at the moment of syneresis. The influence of the magnetic field during the coagulation and desorption process of minas fresco cheese was also studied. It was concluded that due to the reduction in surface tension of water the field favors the process, providing desorption with less loss of material to the serum.

 
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Publishing Date
2020-03-05
 
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