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Caracterização do leite de ovelhas Santa Inês, Bergamácia e mestiças durante o período de lactação e avaliação tecnológica na elaboração de queijo similar ao Minas Padrão
| Content Provider | Semantic Scholar |
|---|---|
| Author | Gajo, Adriano Alvarenga |
| Copyright Year | 2010 |
| Abstract | The present work was undertaken with the aims of evaluating the composition of ewe milk throughout the period of lactation of the Santa Inês (S.I), Bergamacia breeds and crossbred ewes (Santa Inês x Lacaune) and investigating the behavior of the physical and chemical constituents of these milks throughout the period of lactation. Inquiring through sensorial tests the influence of the use of three different clotting enzymes in the similar making of Minas Padrão cheese was intended, namely: bovine rennet, microbial clotting agent and microbial fungal agent (Rhizomucor miehei), investigating chemical composition and fatty acid profile of the cheese similar to the Minas Padrão and its classification before the legislation, knowing the physicochemical composition of the whey proceeding from the making of this cheese and evaluating the rates of fat and protein transfer. In the parameter of titrable acidity, in ewe milk of the Santa Inês and Bergamacia breeds presented average variation in the period of lactation, but the milk of the crossbred ewes (Santa Inês x Lacaune) presented a high variation. In the density parameter, all milk under study, within the period of lactation of each breed presented no significant differences (P < 0.05), besides low variation of this attribute over the period of lactation. For pH values, the milks proceeding from the Saint Inês breed and crossbred ewes (Santa Inês x Lacaune) characterized a low variation in the lactation period and medium variation in the milk of Bergamácia ewes. A high variation in the fat content in all the milks was found during the period of lactation, standing out the cross between Saint Ines x Lacaune, which presented the highest mean for this attribute. In the parameter of chemical composition of the cheese from ewe milk, separated by breeds, there were no significant differences among them. According to the legislation, the cheeses wee classified as semi-skimmed and high moisture cheeses. For unsaturated fatty acids (UFA) in the cheeses, the concentrations were of 314.2, 324.1 and 308.96 mg x g of lipids (S.I., Bergamácia and crossbreds) and for short-chain fatty acid, they were 53.16, 50.1 and 53.05 mg x g, respectively. In the making of the cheeses, a potential yield was possible to reach in the making of cheese similar to that of Minas Padrão. Use of genetic microbial clotting agent was ascribed to improved acceptance as to the texture parameter. The use of the clotting enzymes presented no sensorial differences (P < 0.05) in the attributes of appearance, flavor and overall aspect in the cheeses. |
| File Format | PDF HTM / HTML |
| Alternate Webpage(s) | http://livros01.livrosgratis.com.br/cp148641.pdf |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
