Cheese Curd
Mostrando 13-24 de 29 artigos, teses e dissertações.
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13. Avaliação da qualidade dos queijos Minas Frescal e tipo Mussarela produzidos com leite contendo diferentes níveis de células somáticas / Evaluation of Minas Frescal and Mozzarella type cheeses manufactured from milk containing different somatic cell counts
The aim of the present study was to evaluate the effect of somatic cells counts (SCC) in raw milk (at levels of 100-200,000, 400-500,000 and 800,000 cells./mL) on physical, chemical, microbiological, sensorial and functional characteristics of Minas frescal and Mozzarella type cheeses. A completely randomized block design was used, considering SCC as the mai
Publicado em: 2006
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14. Requeijão cremoso manufacture study with different concentrations of fat on dry matter, emulsifying salt and whey protein concentrate obtained by ultrafiltration. / Estudo da fabricação de requeijão cremoso com diferentes concentrações de gordura no extrato seco, sal emulsificante e concentrado proteico de soro obtido por ultrafiltração.
Este trabalho constitui em desenvolver tecnologia de fabricação de requeijão cremoso utilizando concentrado oretéico de soro ultrafiltrado e estudar as caracteristicas fisico-quimicas, de textura instrumental e sensorial, capacidade de derretimento de queijo, propriedades reológicas e de caracterização sensorial dos produtos. A fabricação dos produt
Publicado em: 2006
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15. Evaluation of bacterial population in a dairy processing line of minas frescal cheese / Evolução da população bacteriana na linha de produção do queijo minas frescal em uma indústria de laticínios
The evaluation of aerobic mesophilic, of total and fecal coliforms and Staphylococcus positive coagulase microorganisms population in a dairy processing line of "Minas frescal" cheese submitted to inspection of Federal Service was studied. Three processing steps were analysed individually: the pasteurisation through samples of raw and pasteurised milk; the c
Publicado em: 2005
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16. Influencia do tratamento UHT na qualidade do requeijão cremoso tradicional e light. / Influence of UHT processing on the quality of full fat and reduced fat requeijão cremoso.
Neste trabalho otimizou-se o processo de obtenção do requeijão cremoso longa vida (UHT) com teor integral de gordura e desenvolveu-se o processo tecnológico de fabricação do requeijão cremoso light UHT, de modo a obter produtos com características similares às versões tradicional e light obtidas com tratamento térmico normal. Os requeijões cremos
Publicado em: 2005
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17. Queijos: aspectos químicos, bioquímicos e microbiológicos
This article presents a brief historical outline of cheese manufacture. Chemical, biochemical and microbiological aspects are presented: the main constituents of curd, the reactions involved in the development of flavour, and the role of micro-organisms and enzymes in the fermentation and maturation processes. A brief description of the characteristics of so
Química Nova. Publicado em: 2004-04
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18. Effect of the use of slurry on the prato cheese ripening . / Efeito da utilização de slurry sobre a maturação de queijo prato.
Although, according to the Brazilian legislation, the Prato cheese ripening must be of at least 25 days, this period is not always observed because of both economic factors and the necessity of answering to the market demand for the product. The transformations that occur during the ripening process are responsible for the taste, odor and texture improvement
Publicado em: 2003
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19. Influencia do tipo de coagulante e do aquecimento no cozimento da massa na composição, rendimento. proteolise e caracteristicas sensoriais do queijo prato. / Influence of the type of coagulante and the heating in the baking of the mass in the composition, income, proteólise and sensorial characteristics of the cheese plate.
The objective of this work was to determine the influence of the coagulant type in the composition and yield of Prato cheese manufactured with and without the curd wash (direct and indirect heating) and to evaluate the differences occurred in the sensorial characteristics during the aging period. The studied coagulants were Rhizomucor miehei protease, calf r
Publicado em: 2003
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20. Maturação do queijo tipo prato : influencia da adição de enzimas proteoliticas no processo
The ripening process of cheese is a very complex process that involves the development in many different ways of a great variety of flavor compounds that affect the aroma and taste of the finished product. Throughout the ripening process, the protein content undergoes a considerable number of changes that influence its physical and structural properties. The
IBICT - Instituto Brasileiro de Informação em Ciência e Tecnologia. Publicado em: 07/08/1998
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21. Salga na massa para o queijo tipo prato
With the purpose of facilitating and accelerating the salting of "Lanche" cheese, a variety of "Prato" Brazilian cheese, this work was undertaken to study the possibility performing the salting process directly in the drained particles shortly before a preliminary pressing in the of curd cheese vat. All the other steps followed the standard manufacturing pro
Publicado em: 1975
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22. Association of Yersinia enterocolitica with the manufacture of cheese and occurrence in pasteurized milk.
Raw milk in southern Ontario frequently contains Yersinia enterocolitica. The potential for transmission of this organism by cheese manufactured from unpasteurized milk was evaluated by examination of milk and cheese curd samples from cheese manufacturing plants and finished cheddar and Italian cheeses. The incidence of Y. enterocolitica was lower in cheese
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23. Behavior of Salmonella typhimurium During Manufacture and Curing of Cheddar Cheese1
Nine vats of stirred-curd granular cheddar cheese were made with whole milk contaminated with Salmonella typhimurium after pasteurization. Enumeration of salmonellae by the most probable number technique during manufacture and curing showed that these organisms multiplied rapidly during manufacture until the curd was salted. Thereafter and throughout the cur
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24. Scanning Electron and Light Microscopic Study of Microbial Succession on Bethlehem St. Nectaire Cheese
St. Nectaire cheese is a semisoft cheese of French origin that, along with Brie and Camembert cheeses, belongs to the class of surface mold-ripened cheese. The surface microorganisms that develop on the cheese rind during ripening impart a distinctive aroma and flavor to this class of cheese. We have documented the sequential appearance of microorganisms on