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Estudo Bioquímico E Sensorial Do Queijo De Coalho Produzido Com Leite Cru E Pasteurizado No Estado Do Ceará
| Content Provider | Semantic Scholar |
|---|---|
| Author | Benevides, Selene Daiha Telles, Francisco José Siqueira Guimarães, Antônio Cláudio Lima Rodrigues, Maria Do Carmo |
| Copyright Year | 2000 |
| Abstract | Procedeu-se estudo bioquimico e sensorial de queijos de coalho, elaborados a partir de leite cru (QLC) e leite pasteurizado/inoculado com Streptococcus thermophilus e Lactobacillus bulgaricus (QLP), mantidos sob temperatura ambiente (TA) e temperatura de refrigeracao (TR). A maturacao dos queijos foi avaliada mediante analise eletroforetica das fracoes da caseina, utilizandose gel de poliacrilamida na presenca de sodiododecilsulfato (SDSPAGE). Tambem foram determinados o teor de tirosina e o indice de maturacao. O metodo SDSPAGE nao apresentou resultados diferenciais entre os mesmos tipos de queijos sob diferentes temperaturas no periodo estudado, ja os teores de tirosina elevaramse durante o mesmo periodo. O indice de maturacao evidenciou que o QLP foi o tipo de queijo que mais maturou. Os resultados da analise sensorial mostraram que nao houve diferenca significativa ao nivel de 5% entre o QLCTR e QLPTR aos 4, 30 e 60 dias. Verificouse certa preferencia dos provadores pelo QLCTR aos 4 e 60 dias. Abstract Cheeses known as queijo de coalho made from raw milk (QLC) and pasteurized milk inoculated with Streptococcus thermophilus and Lactobacillus bulgaricus (QLP) were analyzed in the biochemical aspects during 4, 7, 30, 60 and 90 days of maturation at room temperatureTA (29oC) and refrigerated temperatureTR (10oC) and sensorial evaluation was carried out in the 30th and 60th day of maturation at TR. The maturation of the cheeses was evaluated through electrophoresis of the casein fractions by using poliacrylamida gel in the presence of sodiumdodecylsulfato (SDSPAGE), tyrosine and maturation index. SDSPAGE presented no difference among the same types of cheeses under different temperatures. The tyrosine index increased during the same period. The maturation index showed the highest value to QLP followed by QLCTR, QLPTR and QLCTA. The results of the sensorial evaluation showed no significant difference at the level of 5% between QLCTR and QLPTR to the fourth, thirty and sixty days in spite of QLCTR have presented a certain preference to the 4 and 60 days. |
| File Format | PDF HTM / HTML |
| DOI | 10.5380/cep.v18i2.1210 |
| Volume Number | 18 |
| Alternate Webpage(s) | http://revistas.ufpr.br/alimentos/article/download/1210/1010 |
| Alternate Webpage(s) | https://doi.org/10.5380/cep.v18i2.1210 |
| Language | English |
| Access Restriction | Open |
| Content Type | Text |
| Resource Type | Article |
