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Enzo GONÇALVEZ DE OLIVEIRA ; Fernando Josué VILLALVA ; Margarita ARMADA ; Adriana Noemí RAMÓN ;Ciência e Tecnologia de Alimentos 2017, 37 2

Autor: Noelia Fernanda PAZ

Fuente: http://www.redalyc.org/articulo.oa?id=395951059005


Introducción



Ciência e Tecnologia de Alimentos ISSN: 0101-2061 revista@sbcta.org.br Sociedade Brasileira de Ciência e Tecnologia de Alimentos Brasil PAZ, Noelia Fernanda; GONÇALVEZ DE OLIVEIRA, Enzo; VILLALVA, Fernando Josué; ARMADA, Margarita; RAMÓN, Adriana Noemí Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk Ciência e Tecnologia de Alimentos, vol.
37, núm.
2, abril-junio, 2017, pp.
193-201 Sociedade Brasileira de Ciência e Tecnologia de Alimentos Campinas, Brasil Available in: http:--www.redalyc.org-articulo.oa?id=395951059005 How to cite Complete issue More information about this article Journals homepage in redalyc.org Scientific Information System Network of Scientific Journals from Latin America, the Caribbean, Spain and Portugal Non-profit academic project, developed under the open access initiative a Food Science and Technology ISSN 0101-2061 DDOI: http:--dx.doi.org-10.1590-1678-457X.05116 Effect of pH at drainage on the physicochemical, textural and microstructural characteristics of mozzarella cheese from goat milk Noelia Fernanda PAZ1, Enzo GONÇALVEZ DE OLIVEIRA1, Fernando Josué VILLALVA1, Margarita ARMADA2, Adriana Noemí RAMÓN3* Abstract The aim of this study was a contribution to standardazation the process of making mozzarella cheese from goat milk by draining at different pH values: 5.0 (MC50), 5.3 (MC53) and 5.6 (MC56), so as to obtain a product with suitable physicochemical, microstructural and textural characteristics.
MC50 had lower protein and calcium, with very few strands.
MC53 had adequate moisture content, fat, protein and calcium.
The cheese yield was higher, the hardness parameters were lower, and the microstructure revealed the presence of long, thin strands, giving it the distinctive texture for this type of cheese.
MC56 curd did not reach a good stretching property, requiring longer exposure to heating to obtain the yarn.
This resulted in lower...





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