Influencia de la premaduración de la leche en la elaboración del queso tipo Minas
The objective of this study was to verify the influence of the pre ripening of milk on the manufacture of Minas cheese. The treatments were. A) fresh milk; B) pre ripened milk for 2:30 hours, raised the acidity from 0.03 to 0.04%, expressed as lactic acid; c) pre ripened milk for 3:30 hours increase...
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| Formato: | Artículo |
| Lenguaje: | Portugués |
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Instituto Interamericano de Cooperación para la Agricultura (IICA)
2022
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| Acceso en línea: | https://repositorio.catie.ac.cr/handle/11554/12007 |
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RepoCATIE120072022-09-17T16:47:56Z Influencia de la premaduración de la leche en la elaboración del queso tipo Minas The influence of pre ripening of milk on the manufacture of Minas cheese Influencia da pré maturacao do leite na elaboracao do queijo tipo Minas. Bonassi, I.A. FABRICACION DEL QUESO QUESO ELABORADO PROPIEDADES ORGANOLEPTICAS TECNICAS ANALITICAS QUESO BRASIL CHEESEMAKING PROCESSED CHEESE ORGANOLEPTIC PROPERTIES ANALYTICAL METHODS CHEESE BRAZIL Sede Central The objective of this study was to verify the influence of the pre ripening of milk on the manufacture of Minas cheese. The treatments were. A) fresh milk; B) pre ripened milk for 2:30 hours, raised the acidity from 0.03 to 0.04%, expressed as lactic acid; c) pre ripened milk for 3:30 hours increased the titratable acidity from 006 to 0.0 7u/Th The amount of rennet was established to clot the milk in 4.5 minutes. The obtained cheeses were analysed for titratable acidity at 3, 5, 7, 10, 20 and 30 days, and for moisture, fat, protein, ash, sodium chloride, soluble nitrogen and non proteic nitrogen, at 10, 20 and 30 days. The organoleptic properties: flavor, body, texture, color-appearance and general quality — were also evaluated, after 20 days of elaboration. The results showed that a) there were no differences among the treatments related to acidity, moisture, fat, protein and sodium chloride; b) the contents of ash, soluble nitrogen and non proteic nitrogen were smaller in the cheeses from pre ripened milk, and those differences were higher in treatment C;- c) there were no differences among the treatments related to flavor; d) cheese manufacture with pre ripened-milk, presented the worst body, texture and coloration. 2022-09-16T19:53:09Z 2022-09-16T19:53:09Z 1983-04 Artículo https://repositorio.catie.ac.cr/handle/11554/12007 openAccess pt Turrialba; Vol. 33, no. 2 4 páginas application/pdf Instituto Interamericano de Cooperación para la Agricultura (IICA) |
| institution |
Centro Agronómico Tropical de Investigación y Enseñanza |
| collection |
Repositorio CATIE |
| language |
Portugués |
| topic |
FABRICACION DEL QUESO QUESO ELABORADO PROPIEDADES ORGANOLEPTICAS TECNICAS ANALITICAS QUESO BRASIL CHEESEMAKING PROCESSED CHEESE ORGANOLEPTIC PROPERTIES ANALYTICAL METHODS CHEESE BRAZIL Sede Central |
| spellingShingle |
FABRICACION DEL QUESO QUESO ELABORADO PROPIEDADES ORGANOLEPTICAS TECNICAS ANALITICAS QUESO BRASIL CHEESEMAKING PROCESSED CHEESE ORGANOLEPTIC PROPERTIES ANALYTICAL METHODS CHEESE BRAZIL Sede Central Bonassi, I.A. Influencia de la premaduración de la leche en la elaboración del queso tipo Minas |
| description |
The objective of this study was to verify the influence of the pre ripening of milk on the manufacture of Minas cheese. The treatments were. A) fresh milk; B) pre ripened milk for 2:30 hours, raised the acidity from 0.03 to 0.04%, expressed as lactic acid; c) pre ripened milk for 3:30 hours increased the titratable acidity from 006 to 0.0 7u/Th The amount of rennet was established to clot the milk in 4.5 minutes. The obtained cheeses were analysed for titratable acidity at 3, 5, 7, 10, 20 and 30 days, and for moisture, fat, protein, ash, sodium chloride, soluble nitrogen and non proteic nitrogen, at 10, 20 and 30 days. The organoleptic properties: flavor, body, texture, color-appearance and general quality — were also evaluated, after 20 days of elaboration.
The results showed that a) there were no differences among the treatments related to acidity, moisture, fat, protein and sodium chloride; b) the contents of ash, soluble nitrogen and non proteic nitrogen were smaller in the cheeses from pre ripened milk, and those differences were higher in treatment C;- c) there were no differences among the treatments related to flavor; d) cheese manufacture with pre ripened-milk, presented the worst body, texture and coloration. |
| format |
Artículo |
| author |
Bonassi, I.A. |
| author_facet |
Bonassi, I.A. |
| author_sort |
Bonassi, I.A. |
| title |
Influencia de la premaduración de la leche en la elaboración del queso tipo Minas |
| title_short |
Influencia de la premaduración de la leche en la elaboración del queso tipo Minas |
| title_full |
Influencia de la premaduración de la leche en la elaboración del queso tipo Minas |
| title_fullStr |
Influencia de la premaduración de la leche en la elaboración del queso tipo Minas |
| title_full_unstemmed |
Influencia de la premaduración de la leche en la elaboración del queso tipo Minas |
| title_sort |
influencia de la premaduración de la leche en la elaboración del queso tipo minas |
| publisher |
Instituto Interamericano de Cooperación para la Agricultura (IICA) |
| publishDate |
2022 |
| url |
https://repositorio.catie.ac.cr/handle/11554/12007 |
| work_keys_str_mv |
AT bonassiia influenciadelapremaduraciondelalecheenlaelaboraciondelquesotipominas AT bonassiia theinfluenceofpreripeningofmilkonthemanufactureofminascheese AT bonassiia influenciadaprematuracaodoleitenaelaboracaodoqueijotipominas |
| _version_ |
1808117610887249920 |